BUMI Natural Pulled Seitan teriyaki with sesame spinach and rice

BUMI Natural Pulled Seitan teriyaki with sesame spinach and rice

Recipe for 2 people


  • 150gr pandan rice
  • 400g spinach salt
  • 1 tbsp. rice vinegar
  • 3 tbsp. mirin
  • 2 tbsp. maple syrup
  • 2 tbsp. tahini
  • 1 tbsp. roasted sesame seeds
  • 1 tbsp. soy sauce
  • 1 tbsp. sunflower oil
  • 175gr BUMI Seitan Natural
  • 1 spring onion

Buy Sake & Mirin at the store, you can also buy ready-made teriyaki sauce at the supermarket.


1. Put the rice together with 225 milliliters of water and a pinch of salt in a pan with a lid. Bring to the boil over high heat, put the lid on the pan and turn the heat to the lowest setting. Cook the rice until all the water is absorbed, about 15 minutes. Turn off the heat and let the rice sit 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 for 45 seconds. Do this in parts if necessary. Remove from the pan into a sieve or colander and rinse under cold tap so that the spinach does not cook too much. Squeeze as much moisture as possible from the spinach and leave in the sieve or colander until you finish the spinach salad.
3. For the teriyaki sauce, mix the sake with 2 tablespoons of mirin, 2 tablespoons of soy sauce and the maple syrup.
4. Heat the sunflower oil in a frying pan over medium heat and fry the BUMI Seitan Natural for a few minutes. Add the terikayi sauce and cook for a few minutes, until most of the liquid 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 tablespoon of mirin, the soy sauce and the sesame seeds. Taste and season with additional salt if necessary.
7. Serve the rice over 2 bowls, spoon the seitan and spinach on top, garnish with spring onions and serve.


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