| 1 | Prep time: 1-?to 2 hours (most of time is in cooking) heat oil in a pan over medium heat and fry seitan pieces for a few minutes on each side until lightly browned. |
| 2 | Soak kombu until soft, then cut into sixteen pieces. |
| 3 | Line bottom of 9-inch baking dish with half the kombu. |
| 4 | Place a piece of fried seitan on each piece of kombu, overlapping if necessary, to make an even layer. |
| 5 | Place remaining pieces of kombu on top of each piece of seitan. |
| 6 | Pour b-b-q sauce on top, then spread with a spoon to cover surfaces. |
| 7 | Gently add enough water so that the seitan pieces are almost floating. |
| 8 | Cover and bake at 350°F. for one hour. |
| 9 | Add more water if necessary to keep seitan very moist. |
| 10 | This recipe has been developed by bro. |
| 11 | Ron pickarski as part of his work toward being a participant and finalist in the culinary olympics held in frankfurt, germany. |
