Japanese Miso-Glazed Edamame & Seitan Donburi with Crispy Shallots

Ingredients

• 150 g seitan, cut into 2 thin cutlets
• 3/4 cup short-grain brown rice, cooked
• 1/2 cup frozen edamame, shelled
• 1 1/2 tbsp white miso paste
• 1 tbsp mirin (or maple syrup)
• 1 tbsp rice vinegar
• 2 tbsp vegetable broth
• 2 medium shallots, thinly sliced
• 1 1/2 tbsp sesame oil, divided
• 1/2 medium cucumber, thinly sliced
• 1 tbsp wakame seaweed, dried
• 1 tsp rice vinegar (for salad)
• 1 tbsp sesame seeds, for garnish
• 1 tbsp pickled ginger
• 1/4 sheet nori strips, optional garnish
• 1/4 tsp sea salt
• 1/8 tsp white pepper

Instructions

1. 1

   Rehydrate wakame seaweed in 3 tbsp water for 5 minutes. Toss with cucumber slices and 1 tsp rice vinegar. Set aside.

2. 2

   Heat 1/2 tbsp sesame oil in a skillet over medium-high heat. Fry sliced shallots until golden and crispy (5-7 minutes). Transfer to paper towels.