I just love how the colours combine in this dish, so elegant! And the seitan tempura is rich enough to satisfy even those who think macrobiotics is a very bland tasteless diet.
For the tempura I covered the seitan chunks in a batter made of wholewheat flour mixed 50:50 with organic white flour, water, a pinch of salt, a pinch of aluminum-free baking powder (adds extra crunch) and the secret ingredient – cumin powder. Add as much as you think is suitable for your condition and tastebuds 😀 The more you add, the more tasty the seitan will be, of course, but don´t go overboard. The batter should not be runny so that it doesn´t slide off. Deep-fry each piece in hot oil and place on napkinks to soak excess oil.
For the glazed beets cook sliced beet (or bite-sized chunks) slowly in a small pot on a low flame with water to barely cover and a good pinch of salt. Towards the end season with mirin (rice cooking wine), ume plum vinegar and rice vinegar, the beets should be a bit more tart than sweet. Mix a spoon of kuzu starch in a bit of cold water and add at the very end, while stirring to prevent lumps, be sure to let the kuzu boil for a while and thicken.
I served the meal with a pressure cooked rice/barley mixture with gomasio and quickly water-sauteed greens (curly cabbage and white cabbage with some salt and dried oregano to lightly flavour).