BUMI Natural Pulled Seitan teriyaki with sesame spinach and rice

Number of servings: 2

Ingredients:

150 g pandan rice

400 g spinach
salt

1 tbsp rice vinegar

3 tablespoons mirin

2 tbsp sake

1 tbsp maple syrup

175 g seitan natural

2 tbsp. tahini

1 tbsp roasted sesame seeds

1 tbsp soy sauce

1 tbsp sunflower oil

175 g BUMI Seitan Natural
1 spring onion

Sake & mirin can be bought at the toko, you can also buy ready-made teriyaki sauce at the supermarket.

Preparation:

1. Put the rice together with 225 millilitres of water and a pinch of salt in a pan with a lid. Bring to the boil on high heat, put the lid on the pan and turn the heat down to the lowest level. Cook the rice until all the water has been absorbed, about 15 minutes. Turn off the heat and leave the rice in the pan until the rest of the food is ready.

2. Bring a large pan of salted water to the boil and blanch the spinach in it for 45 seconds. If necessary, do this in parts. Spoon from the pan into a sieve or colander and rinse under the cold tap so that the spinach does not cook too much. Squeeze as much of the moisture out of the spinach as possible and leave in the sieve or colander until you finish the spinach salad,

3. For the teriyaki sauce, mix the sake with 2 tbsp mirin, 2 tbsp soy sauce and the maple syrup.

4. Heat the sunflower oil in a frying pan over medium-high heat and fry the BUMI Seitan Naturel in it for a few minutes. Add the terikayi sauce and fry for a few minutes, until most of the moisture has evaporated and the seitan is coated in a nice sticky sauce.

5. In the meantime, cut the spring onion into thin rings.

6. Mix the spinach with the tahini, 1 tbsp mirin, the soy sauce and the sesame seeds. Taste and season with extra salt if necessary.

7. Serve the rice in 2 bowls, spoon the seitan and spinach on top, garnish with spring onion and serve.