Hawaiian Huli Huli sauce is savory, sweet and gingery. It's sensational caramelized over juicy, charred homemade seitan skewers served with coconut rice.
Combine Huli Huli sauce ingredients in a blender and mix until smooth. Alternatively whisk well in a small bowl.
Seitan Skewers
Flatten raw seitan into 2 three by six inch rectangles. Press and stretch lightly to avoid compressing and toughening the seitan. Its good to have web-like air pockets in the seitan.
Cut crosswise with a pizza cutter or sharp knife into ½ inch strips. You should end with about 24 three and one-half inch strips. Seitan expands while cooking so your skewers will be larger. Pinch the cut pieces to shape attractively.
Bring water to a light boil and season with not chicken bouillon. Your broth should be very flavorful and salty as raw seitan is bland and will only soak up part of the seasoning. Gently add skewers and simmer at a low boil for 20 minutes. Stir lightly with a spatula half way through to cook all sides evenly. Carefully remove with tongs or a spatula to a colander. Drain until cool enough to handle. Seitan will firm up as it cools.
Spread strips out on a cutting board and pat both sides dry. Brush both sides lightly with olive oil.
Heat a cast iron griddle or barbecue grill to medium high. Lay strips of seitan on the grill at an angle. Brush the top side of skewers with Huli Huli sauce and flip when bottom begins to brown. Brush again with Huli Huli sauce and repeat flipping and basting until both sides of skewers are well charred and sauce has thickened.
Put skewers on a warm serving platter and brush with a little more sauce. Serve with Burmese Coconut Rice if desired.
Burmese Coconut Rice
Bring water, coconut milk and salt to a boil. Stir in rice and reduce to low heat.
Cook for 15 minutes or until coconut milk is absorbed.
Add slivered mint to rice and fluff with a fork.
Notes
Ingredients
Sucang Iloco is a Filipino naturally fermented sugar cane vinegar popular in the islands.