Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut the 500 grams seitan block into uniform 2 cm cubes and thread them onto 8 pre-soaked bamboo skewers, with 4-5 cubes per skewer.

2. 2

   In a shallow dish, combine 4 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves, then add the seitan skewers and marinate for at least 20 minutes, turning occasionally.

3. 3

   Prepare the karashi miso glaze by whisking together 3 tablespoons white miso paste, 1 tablespoon granulated sugar, and 1 teaspoon karashi paste in a small bowl until smooth.

4. 4

   Preheat a charcoal grill to medium-high heat or an indoor grill pan over medium-high heat, then lightly brush the grill grates or pan with 1 tablespoon vegetable oil to prevent sticking.

5. 5

   Grill the marinated seitan skewers for 3-4 minutes per side until lightly charred, basting liberally with the prepared karashi miso glaze during the last 2 minutes of cooking until shiny and caramelized.

6. 6

   Remove the fire-roasted seitan skewers from the grill and arrange them on a serving platter, then sprinkle with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds before serving hot.