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Japanese Sukiyaki Hot Pot

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A cozy and heartwarming Japanese Sukiyaki Hot Pot, adapted to be gluten-free, perfect for family gatherings and cold winter nights.

Ingredients

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  • 8 oz thinly sliced ribeye beef
  • 1/4 cup soy sauce (certified gluten-free)
  • 2 tbsp sake
  • 1 tbsp granulated sugar
  • 5 oz firm tofu, cubed
  • 3 oz shiitake mushrooms, sliced
  • 3 green onions, chopped
  • 2 cups baby bok choy
  • 4 oz soba noodles (check for gluten-free certification)

Instructions

  1. Prepare your ingredients by slicing the beef thinly and chopping the vegetables.
  2. Combine soy sauce, sake, sugar, and 1/2 cup water in a large pot over medium heat. Stir until dissolved.
  3. Add half of the sliced beef to the pot and cook until browned (about 2 minutes).
  4. Stir in the mushrooms, bok choy, tofu, and green onions. Simmer for about 5 minutes until vegetables are tender.
  5. Cook soba noodles according to package instructions; drain well.
  6. Serve by placing noodles in bowls and ladling the Sukiyaki mixture over them.

Equipment

Notes

Ensure all ingredients are gluten-free and check labels for hidden gluten. Use dedicated gluten-free utensils to avoid cross-contact.

Nutrition

Find it online: https://www.glutenfreez.com/japanese-sukiyaki-hot-pot/