Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the seitan and vegetables by cutting 450 grams of seitan into 1-inch pieces, dicing 1 cup of daikon radish, slicing 1 cup of carrots, slicing 6 large shiitake mushrooms, and chopping 4 cups of napa cabbage.

2. 2

   In a medium bowl, whisk together 0.25 cup of miso paste, 4 cups of dashi stock, 0.25 cup of sake, 2 tablespoons of mirin, 2 tablespoons of soy sauce, and 1 inch of grated ginger until well combined.

3. 3

   Place a large Japanese clay pot over medium heat and add 1 tablespoon of toasted sesame oil, then add the seitan pieces and sear for 3 to 4 minutes until lightly browned.

4. 4

   Add the diced daikon radish, sliced carrots, and sliced shiitake mushrooms to the clay pot, stirring gently for 2 minutes.

5. 5

   Pour the prepared miso dashi mixture over the seitan and vegetables in the clay pot, bring the mixture to a simmer, then cover and cook for 15 minutes.

6. 6

   Stir in the chopped napa cabbage and continue to cook, covered, for another 10 to 15 minutes, or until the vegetables are tender.

7. 7

   Ladle the hot Seitan Miso Nabe into serving bowls, garnish each serving with chopped green onions and 1 tablespoon of toasted sesame seeds.