Japanese Miso-Glazed Seitan with Charred Bok Choy & Arborio Rice Risotto

Ingredients

• 150 g seitan cutlet, store-bought or homemade
• 2 tbsp white miso paste
• 1.5 tbsp mirin, vegan, or maple syrup
• 1 tsp rice vinegar
• 1 tbsp fresh ginger, minced
• 1 clove garlic, minced
• 0.5 cup arborio rice
• 2.5 cups vegetable broth, low-sodium, warm
• 200 g bok choy, halved lengthwise
• 3 tsp toasted sesame oil, divided
• 3 tbsp coconut milk, light
• 0.5 whole shallot, minced
• 1 tsp black sesame seeds, for garnish
• 1 whole scallion, chopped, for garnish
• to taste sea salt
• to taste white pepper

Instructions

1. 1

   Whisk together white miso, mirin, rice vinegar, ginger, and garlic in a small bowl. Set glaze aside.

2. 2

   Heat 1 tsp sesame oil in a skillet over medium-high heat. Sear seitan cutlet 3-4 minutes per side until golden. Brush glaze onto both sides. Continue cooking 2 minutes until sticky and caramelized. Transfer to plate.