Kushi Nabe

Kushi Nabe is a delightful Japanese hot pot dish featuring skewered meats and vegetables simmered in a savory broth. This gluten-free version ensures everyone can enjoy the rich flavors and comforting warmth of this traditional meal.

Ingredients

• Chicken thigh - 200 grams, cut into bite-sized pieces
• Shrimp - 100 grams, peeled and deveined
• Shiitake mushrooms - 100 grams, sliced
• Zucchini - 1 medium, sliced
• Green onion - 2 stalks, cut into 5 cm pieces
• Carrot - 1 small, julienned
• Tofu - 100 grams, cubed
• Dashi stock - 500 ml (ensure gluten-free)
• Soy sauce - 2 tablespoons (gluten-free)
• Mirin - 2 tablespoons
• Sesame oil - 1 teaspoon
• Salt - to taste
• Chili flakes - optional, to taste

Steps

1. Prepare all ingredients by cutting vegetables and skewering chicken, shrimp, and tofu onto separate skewers.
2. In a large pot, combine dashi stock, soy sauce, mirin, sesame oil, and bring to a gentle simmer.
3. Add the skewers of chicken, shrimp, and tofu to the pot and cook for about 5 minutes until the chicken is cooked through.
4. Add shiitake mushrooms, zucchini, carrot, and green onion to the pot and simmer for another 5-7 minutes or until vegetables are tender.
5. Season with salt and chili flakes if desired, and serve hot in individual bowls.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and shrimp, supporting muscle health.
• Rich in vitamins and minerals from assorted vegetables, promoting overall well-being.

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