Nabe

Nabe is a comforting Japanese hot pot dish that brings together fresh vegetables, proteins, and a flavorful broth, perfect for sharing. This gluten-free version highlights the natural tastes of the ingredients while providing a warm and nourishing meal.

Ingredients

• Dashi stock - 500 ml
• Tofu, firm - 200 grams, cubed
• Shiitake mushrooms - 100 grams, sliced
• Napa cabbage - 150 grams, chopped
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Daikon radish - 100 grams, thinly sliced
• Soy sauce (gluten-free) - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Fresh ginger - 1 teaspoon, grated
• Sichuan peppercorns - 1/2 teaspoon (optional)

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the soy sauce, mirin, sesame oil, and grated ginger to the stock, stirring to combine.
3. Once the broth is simmering, add the sliced shiitake mushrooms, carrots, and daikon radish. Cook for 5 minutes.
4. Next, add the cubed tofu and napa cabbage to the pot, cooking for an additional 5 minutes until the vegetables are tender.
5. Sprinkle the chopped green onions and Sichuan peppercorns (if using) over the top just before serving.
6. Serve the nabe hot, allowing each person to ladle the broth and ingredients into their bowls.

Nutrition

• Calories: 310
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 720 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, promoting muscle health.
• Contains a variety of vegetables, contributing to a balanced diet and providing essential vitamins.

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