Seitan Cutlets with Mushroom Gravy
1-1/2 pounds cooked seitan, sliced in 1/2 inch thick slices
1/2 cup corn flour
1/8 teaspoon sea salt
corn oil, for frying seitan
2 cups water
3 tsps shoyu
1 cup mushrooms, sliced
4 tsps kuzu, diluted in 5 tspns water
parsley, choped, for garnish
Place the flour and sea salt in a mixing bowl and mix. Roll the slices of seitan in the flour to completely coat them.
Heat a small amount of oil in a skillet or griddle. Fry the coated seitan slices on both sides until golden brown. Remove and place on a serving platter.
To prepare the gravy, place the water, mushrooms, and soy sauce in a saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 5 to 7 minutes.
Reduce the flame to low and add the kuzu, stirring constantly to prevent lumping. When thick, mix in the parsley and remove from the flame.
Place in a serving bowl. Spoon the gravy over the cutlets when served.
Michio and Aveline Kushi