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Traditional Gluten-Free Shabu Shabu

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Experience the warmth of Traditional Shabu Shabu, a communal hot pot dish, now made gluten-free for everyone to enjoy.

Ingredients

Scale
  • 10 g dried kelp (kombu)
  • 1 liter water
  • 3 tbsp sake
  • Yuzu peel (optional)
  • 450 g thinly sliced beef
  • 200 g Napa cabbage (roughly cut)
  • 100 g chrysanthemum greens (shungiku) (halved)
  • 50 g carrot (peeled and thinly sliced)
  • 100 g enoki mushrooms (roots removed)
  • 100 g firm tofu (cubed)
  • 4 fresh shiitake mushrooms (stems trimmed)
  • 100 g bean sprouts
  • 50 g thin glass noodles (harusame)
  • 200 g cooked udon noodles (optional)
  • 4 cut rice cakes (kirimochi) (toasted, optional)
  • Ponzu sauce
  • Finely chopped green onions (optional)
  • Grated daikon radish (optional)
  • Spicy grated daikon radish (optional)
  • 2 tbsp sesame paste (nerigoma) (or tahini)
  • 1 tbsp Japanese soy sauce (koikuchi shoyu)
  • 2 tbsp rice vinegar (unseasoned)
  • ½ tbsp yellow miso paste (awase)
  • 2 tbsp sugar
  • Garlic chive(s) (finely chopped, optional)
  • Chili oil (rayu) (optional)
  • Grated garlic (optional)

Instructions

  1. Soak the dried kelp (kombu) in 1 liter of water for about 30 minutes to extract its umami flavor.
  2. Bring the soaked kombu water to a gentle simmer over medium heat.
  3. Add 3 tbsp of sake to the broth, enhancing the flavor.
  4. Optional: Include yuzu peel for an aromatic touch.
  5. Remove the kombu after the broth reaches a simmer.
  6. Arrange thinly sliced beef, vegetables, tofu, and mushrooms on a platter.
  7. Invite family and friends to dip their chosen ingredients into the simmering broth.
  8. Pair with ponzu sauce for a delightful dipping experience.
  9. Serve additional garnishes like green onions, daikon, or spicy daikon radish for an added flair. Enjoy the fun of hot pot dining!

Equipment

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/traditional-shabu-shabu/