Venetian Seitan

  1. Finely chop the onions and fry them in olive oil until they become translucent, add the seitan cutted into slices and pour the wine. Let the wine evaporate and then add the Kozu dissolved in a cup of cold water. Bake for 5-10 minutes until it becomes thick, add the shoyu and the majoram. Sautè for a minute and serve hot.