"Seitan" Japanese it means "protein" because the seitan is made from wheat protein. He was introduced to China by Buddhist monks there are nearly 2000 years. Its texture resembles that of meat. It is highly digestible and rich in protein (30% on average).
To make the seitan, you can start with the flour but the operation of separating the starch from gluten is a bit long.
The easiest way is to get the gluten pure, easily found in health food shops.
ingredient for basic recipe: 250 g
Gluten
75 cl of pure water or broth
2 tablespoons soy sauce 1
teaspoons ginger powder
1 teaspoon garlic powder
1 liter of broth for cooking.
Mix gluten and powdered spices. Gradually add water and soy sauce, kneading with your hands. Seitan take immediate texture of latex. Knead 10 to 15 minutes. It is a material very elastic, rubbery, firm enough and therefore a bit hard to mix. Excellent exercise to build muscles hands. Do not use electric robot.
Rest 5 minutes ... and begin to knead a few moments. Separate the ball
obtained in several pieces and flatten. Cook in broth for one hour. For a taste of fish Seiton add seaweed (Nori for example) to the broth. For a taste chicken, prepare a bouilon with chicken, etc. ... Seitan swells and extends to cooking.
These pieces after cooking can be cooked to your liking.
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