14½ cups vegetable stock
1/4 cup tamari
1 large piece kombu (sea kelp available at whole food grocery stores)
5 cups all-purpose white flour, plus extra
5 cups whole wheat bread flour
4 Tbs. safflower oil
Cracked peppercorn and salt, to taste
Put 10 cups of stock, tamari, and kombu in a large pot (at least 10 quarts). Cover and bring to a boil. In a large bowl, combine flours with hands. In a separate container, mix four and a half cups of stock and one tablespoon of safflower oil. Add the mixture to the flour slowly. Knead gently to form a dough ball. Let stand for about 15 minutes. Divide into two balls. Rinse under cold water, kneading until the starchy water runs almost clear.
Once stock reaches a boil, reduce heat, and add dough. Simmer covered for about two hours, turning balls occasionally. Cook until a tender but firm texture is achieved. Cool and refrigerate any excess dough in the broth.
Remove dough from liquid, and slice to desired cutlet size and thickness (typically three-by-four-inches and a quarter-inch thick). Dredge cutlets in a mixture of flour, cracked peppercorn, and a pinch of salt. Heat three tablespoons of safflower oil in a large pan over medium heat, and fry cutlets for two minutes on each side, until crispy and brown. Remove cutlets from pan and serve warm with grilled vegetables.