250g sushi rice (i.e. short-grain rice), 1.25 cup of water, 1 piece of kombu (i.e. seaweed), 636g seitan chicken pieces, 636g silken tofu, 1 onion, 2 cloves of garlic, 1tsp oil. SEASONINGS: (1) 5T cornstarch, some turmeric powder. (2) 2 cups of dashi, 4T soy sauce, 3T mirin, 1T evaporated cane juice.
1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Arrange the hot rice in a sushi-oke (large and very shallow bowl); Fan the rice a bit; Cover with a clean moist but not wet cloth till ready to use. 2. Peel, rinse and chop garlic cloves. 3. Peel, rinse and slice an onion. 4. Gently pat-clean seitan chicken pieces with a damp kitchen paper. 5. Add seasoning (1) and silken tofu to an electric blender; Process for smooth puree. 6. Heat a non-stick skillet with 1tsp oil over a high heat; Add the garlic; Stir-fry over a low heat till fragrant; Add seasoning (2) ; Stir to mix; Bring to the boil over a medium heat; Add the onion; Simmer over a low heat for 5 minutes; Add the seitan chicken pieces; Keep on simmering over a low heat till the onion is tender; Add the puree from the step 5 (important not to stir); Swish the skillet around gently; Cover the skillet with a lid; Simmer over a low heat till the tofu is firm (about 7 minutes); Turn off the heat. 7. Divide the sushi rice from the step 1 into 3 donburi (i.e. large and deep bowls); Arrange the mixture from the step 6 on top of the rice with a spatula.
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