Prep time: 1- half 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. Soak kombu until soft, then cut into sixteen pieces. Line bottom of 23 cm baking dish with half the kombu. Place a piece of fried Seitan on each piece of kombu, overlapping if necessary, to make an even layer. Place remaining pieces of kombu on top of each piece of Seitan. Pour B-B-Q sauce on top, then spread with a spoon to cover surfaces. Gently add enough water so that the Seitan pieces are almost floating. Cover and bake at 180ºC . for one hour. Add more water if necessary to keep Seitan very moist. This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.