Char Siu Seitan by Johnny Cross

Ingredients

• 700 g strong bread flour
• 400 ml water
• 2 tbsp garlic and onion powder
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp chinese five spice
• 150 ml red wine
• 50 ml soy sauce
• 600 ml vegetable broth
• 3 tbsp sugar or syrup
• 2 tbsp soy sauce (for marinade)
• 2 tbsp hoisin sauce
• 1 tsp chinese five spice (for marinade)
• 1 tsp garlic powder
• 1 tsp ginger powder
• 0.5 tsp white or black pepper
• 2 tbsp white wine or sherry
• 1 tbsp oil

Instructions

1. Mix flour and water to form a dough; knead for 5 minutes and let rest for 1 hour.
2. Wash the dough under cold water to remove most of the starch, leaving a small amount for texture.
3. Knead the spices into the dough, shape into a flat pancake-like disc, and let rest for 1 hour.
4. Sear the seitan in a pan with a little oil until golden brown on both sides.
5. Add red wine, soy sauce, and broth to the pan; cover and simmer on low for 45–50 minutes, flipping halfway through.
6. Allow the seitan to cool in the braising liquid for 15–20 minutes.
7. Whisk together all marinade ingredients and coat the seitan; marinate for at least 1–2 hours, preferably overnight.
8. Separate the marinade into two portions: keep one liquid and reduce the other in a pan until thick to create a glaze.
9. Bake at 200°C (400°F) for 10–15 minutes, then brush with the glaze every 10–12 minutes.
10. Finish under the grill for the last few minutes to caramelize the edges.
11. Rest briefly before slicing diagonally and brushing with remaining glaze.