Once it was done I marinated it in some chicken broth and mushroom seasoning, but you can marinate it in whatever you want or, if you want to skip that step just up the amount of seasoning you put into it when making the seitan.
For the breading I used
1/4 cup flour
1/4 cup potato starch(can use corn starch)
1/2 Tbs salt
fresh ground pepper to taste
1 Tsp garlic powder
1 Tsp onion powder
1tsp Cayenne
1 tsp baking powder
1/2 cup of water
I mixed this all up in a bowl, took my seitan and dipped in it making sure to let the excess drip off, I then covered in panko crumbs, if you don’t have panko crumbs you can divide the seasoning mixture in half, then use half the water, boom you can still double dredge.
Once you’ve coated your seitan cutlet in the batter and panko crumbs or seasoning mix you can choose to deep fry it at 350 degrees until golden brown or you can bake it in the oven at 350 for 20-25 minutes until golden brown, if you do the latter spray a bit of oil on both sides.
For the Tartar sauce
1/4 cup onion
1/2 English cucumber (Japanese or persian works best but english is more accessible)
When your cutlet is finished cooking, let it soak up the nanban sauce before cutting it into strips, any left over sauce can be poured over it before adding your tartar sauce.
Serve with anything you like !
The cabbage soup was just 1 tsp of chicken broth powder, and a pinch of mushroom seasoning, as well as a good amount of black pepper.
2 Comments
For the seitan I used this [recipe ](https://itdoesnttastelikechicken.com/vegan-seitan-tenders/)to make it (my favourite! and if you don’t have a steam basket you can use this [https://www.youtube.com/watch?v=H77eDjRQrpk](https://www.youtube.com/watch?v=H77eDjRQrpk) method which I did)
Once it was done I marinated it in some chicken broth and mushroom seasoning, but you can marinate it in whatever you want or, if you want to skip that step just up the amount of seasoning you put into it when making the seitan.
For the breading I used
1/4 cup flour
1/4 cup potato starch(can use corn starch)
1/2 Tbs salt
fresh ground pepper to taste
1 Tsp garlic powder
1 Tsp onion powder
1tsp Cayenne
1 tsp baking powder
1/2 cup of water
I mixed this all up in a bowl, took my seitan and dipped in it making sure to let the excess drip off, I then covered in panko crumbs, if you don’t have panko crumbs you can divide the seasoning mixture in half, then use half the water, boom you can still double dredge.
Once you’ve coated your seitan cutlet in the batter and panko crumbs or seasoning mix you can choose to deep fry it at 350 degrees until golden brown or you can bake it in the oven at 350 for 20-25 minutes until golden brown, if you do the latter spray a bit of oil on both sides.
For the Tartar sauce
1/4 cup onion
1/2 English cucumber (Japanese or persian works best but english is more accessible)
3 Tbsp Kewpie mayo, can use regular but kewpie has more flavour( I used this [recipe ](https://schoolnightvegan.com/home/vegan-kewpie-mayo/)to make my own kewpie)
1tsp rice vinegar,
salt and pepper to taste
For the Nanban sauce
2Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp sugar
1 Tbsp mirin
When your cutlet is finished cooking, let it soak up the nanban sauce before cutting it into strips, any left over sauce can be poured over it before adding your tartar sauce.
Serve with anything you like !
The cabbage soup was just 1 tsp of chicken broth powder, and a pinch of mushroom seasoning, as well as a good amount of black pepper.
Looks Yummm, thanks for this!