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Seitan Cutlets with Mushroom Gravy

Prep Time

5 min

Cooking Time

10 min





  • 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


  1. Place the flour and sea salt in a mixing bowl and mix. Roll the slices of seitan in the flour to completely coat them.

  2. 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.

  3. 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.

  4. 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.

  5. Place in a serving bowl. Spoon the gravy over the cutlets when served.


Michio and Aveline Kushi

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