gluten-free Japanese Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:54:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg gluten-free Japanese Archives | GFF Magazine https://gffmag.com 32 32 Gluten-Free Kaisen Nabe (Japanese Seafood Hot Pot) Recipe https://gffmag.com/gluten-free-kaisen-nabe-japanese-seafood-hot-pot-recipe/ https://gffmag.com/gluten-free-kaisen-nabe-japanese-seafood-hot-pot-recipe/#respond Fri, 24 Nov 2023 15:23:00 +0000 https://gffmag.com/?p=213557 Read More]]> Simply put, Kaisen Nabe is a Japanese seafood hot pot (“Kaisen” means “seafood” and “nabe” means “hot pot.”) But it’s much more than that. It’s a fun, interactive, totally delicious and healthy meal that brings people together for a memorable dining activity.

Here’s how it works: make a yummy broth, put it in the center of the table, ideally with heat under it, and offer platters of seafood and vegetables and let everyone eating it drop items into the broth to cook and then dig them out to eat once they’re cooked through.

Unlike some hot pots, this Kaisen Nabe, by James Beard Award-winning chef Hiro Sone, is gluten-free. The use of gluten-free soy sauce, homemade ponzu sauce (see the recipe below) and a broth made with ingredients are free from gluten, it’s safe and spectacular. So, invite your loved ones over, and let Kaisen Nabe take center stage at your next gathering, showcasing the beauty of Japanese cuisine while accommodating various dietary needs.

Print

Kaisen Nabe (Seafood Hot Pot)

Best served on a cold night with your favorite friends, kaisen nabe (“seafood hot pot” in Japanese) is an interactive, cook-it-yourself experience. With a little advance prep, you can plunk down a portable butane stove (available online), broth-filled hot pot, and platter of raw seafood and veggies and let your guests drop in the goodies and fish them out with chopsticks or small skimmer-strainers known as “spiders.” Hiro uses a 12-inch-wide, 3 1⁄2-inch-deep Japanese clay pot with a lid and handle, but you can use any shallow 10-inch- wide saucepot. If you don’t have a portable stove, you can cook all of the ingredients in your kitchen and let your guests garnish them at the table. It’ll still be delicious (but not nearly as fun).
Servings 4 people

Ingredients

  • 1 (3 by 2-inch) piece dashi kombu (dried kelp)
  • 1⁄2 small napa cabbage cored and leaves cut into 1 1⁄2-inch wedges
  • 1 small carrot peeled, sliced into thin disks, and cut with a mini cookie cutter, if desired
  • 12 (1 1⁄2-inch diameter) shiitake mushrooms, stems removed and slits decoratively made on the caps, if desired
  • 1 leek white parts only, cleaned and cut diagonally into 1⁄2 by 3-inch pieces, or 2 green onions, cut diagonally into 1⁄2 by 3-inch pieces
  • 1 bunch chrysanthemum leaves spinach, or both (about 5 cups)
  • 1 1⁄2 pounds skin on boneless lingcod fillet, scales removed and fillet cut into 1-inch slices
  • 12 Cherrystone clams or Manila clams
  • 16 tail-on deveined shrimp
  • 1 recipe Ponzu Sauce see below
  • 1⁄2 cup Momiji Oroshi see below
  • 2 tablespoons chopped chives

Instructions

  • Place the portable stove in the middle of the dining table and set a shallow 10-inch-wide pot on the burner. Set the table with soup bowls, chopsticks, and small strainers or skimmers, if you have them. Add small side bowls or ramekins for the dipping sauce.
  • Fill a large pot with 8 cups water and the kombu and warm on your kitchen stovetop over medium-low heat to just below boiling, about 20 minutes. Remove and discard the kombu. Keep the broth warm.
  • Meanwhile, arrange the vegetables, mushrooms, and greens on a large platter. Place the seafood on another platter. Pour the Ponzu Sauce into a pitcher. Place the Momiji Oroshi in a small serving bowl. Place the chives in a small serving bowl. Set them on the table.
  • When you’re ready to serve, fill a 10-inch-wide pot on the portable stove with 2 1⁄2 inches of broth. Turn the heat so the broth is just below simmering. In batches, add to the pot items that take the longest to cook: cabbage, carrot, shiitakes, and leek. Once they're cooked, add some seafood to the pot of vegetables, and then the leafy greens.
  • Ask guests to take a serving of dipping sauce and season it with Momiji Oroshi and chives and then invite them to pick out from the cooked food in the pot, dip it in the sauce, and eat it. Be sure to watch the pot, skim any foam from the surface, and continue to add broth, vegetables, and seafood slowly to keep the pot full and hot.
Print

Ponzu Sauce

Kind of like a citrusy, tart soy sauce, this mixture is commonly used in Japanese cooking as a marinade or a dipping sauce. But you can also mix it with mayonnaise for a great dressing or dip for crab and shrimp. Any sauce you don’t use can be covered and refrigerated.

Ingredients

  • 3⁄4 cups rice vinegar
  • 3⁄4 cups gluten-free tamari
  • 3⁄4 cup mirin rice wine
  • 1⁄4 cup homemade Dashi see below or store-bought dashi
  • Zest of one lemon
  • 1⁄2 cup lemon juice

Instructions

  • Combine the vinegar, tamari, mirin, and dashi in a nonreactive pot and bring it to a boil. Turn off the heat, add the lemon zest and juice, let cool to room temperature, then strain.
Print

Momiji Oroshi (Chile-Spiced Grated Daikon)

This finely grated and seasoned daikon radish can be added to Ponzu Sauce (at left) to add depth and layered flavor. FYI, oroshi means “grated thing” in Japanese, but it also refers to grated daikon; momiji means “maple,” which gives a nod to the autumn leaf– like color the daikon takes on when mixed with the spices.

Ingredients

  • 3⁄4 cup peeled and finely grated daikon radish
  • 1⁄8 teaspoon paprika
  • 2 pinches cayenne powder

Instructions

  • Place the grated radish in a fine-mesh sieve for 5 to 10 minutes to drain. Transfer the daikon to a small mixing bowl, add the seasonings, mix well, cover, and refrigerate until ready to use.

Recipe Hiro Sone and Lissa Doumani
Photography and Styling Aubrie Pick

]]> https://gffmag.com/gluten-free-kaisen-nabe-japanese-seafood-hot-pot-recipe/feed/ 0 Gluten-Free Chawanmushi (Savory Egg Custard) Recipe https://gffmag.com/gluten-free-chawanmushi-savory-egg-custard-recipe/ https://gffmag.com/gluten-free-chawanmushi-savory-egg-custard-recipe/#respond Tue, 07 May 2019 14:09:54 +0000 https://gffmag.com/?p=213547 Read More]]> With melt-in-your-mouth delicacy and plenty of umami, this savory, gluten free Japanese egg custard is astoundingly good and simple to prepare–so much so that we make it any time we want to impress guests. Don’t be deterred by the unfamiliar. This is one recipe you’ll be glad you took a risk on.

Print

Chawanmushi (Savory Egg Custard)

Silken, savory, and naturally dairy-free, this Japanese egg custard by famed Napa Valley chef Hiro Sone is an impressive, easy-to-make first course. Though it’s traditionally served in small cups with lids, it’s easily made in ramekins or coffee mugs. The custard is so good, you could almost eat it by itself, but the glory is in baking a few edible goodies into it. To take it over the top, Hiro adds a finishing garnish of musky, melt-in-your-mouth uni (sea urchin), available at Japanese markets, and yuzu (Japanese citrus) peel, which can be replaced with lemon zest.
Servings 6 (2/3-cup) servings

Ingredients

FOR THE CUSTARD:

  • 3 eggs
  • 2 cups homemade Dashi broth see below or instant dashi
  • 4 teaspoons gluten-free tamari
  • 3 tablespoons mirin rice wine
  • Kosher salt
  • 1⁄3 cup coarsely chopped cooked lobster shrimp, or crabmeat (optional)
  • 6 3⁄4-inch cubes peeled sweet potato, cooked in salted water until tender
  • 1⁄4 cup enoki mushrooms with stems cut about 1 inch from the cap
  • Boiling water

FOR THE GLAZE AND SERVING:

  • 1 teaspoon cornstarch
  • 1⁄2 cup Dashi broth see below or instant dashi
  • 3⁄4 teaspoon gluten-free tamari
  • 1⁄2 teaspoon mirin
  • Kosher salt
  • 6 small pieces uni for garnish (optional)
  • 2 teaspoons julienned mitsuba Japanese parsley or snipped chives, for garnish
  • Yuzu or lemon zest for garnish

Instructions

  • Preheat the oven to 320°F. Make the custard: In a mixing bowl, gently whisk the eggs, trying not to make too much foam. Slowly whisk in 2 cups of the dashi, the tamari, and the mirin. Season with 1⁄2 teaspoon salt and strain through a fine-mesh sieve.
  • Divide the lobster, sweet potato, and mushrooms among six 6-ounce ramekins or larger coffee mugs. Gently pour the custard mixture over the ingredients to fill three-fourths of the way to the top. Tightly cover the ramekins with aluminum foil, place them in a roasting pan, put the pan in the oven, then pour enough boiling water into the pan to come two-thirds of the way up the outside of the ramekins. Cook until the custard bounces back when you gently touch its surface, about 25 minutes. Remove the pan from the oven.
  • Meanwhile, make the glaze: In a small bowl, mix together the cornstarch and 2 teaspoons water and set aside. In a small saucepan, combine the dashi, tamari, and mirin. Bring to a boil, reduce the heat to a simmer, add a pinch of salt, and slowly whisk in the cornstarch mixture. Return to a boil, then remove from the heat and keep warm.
  • Remove the custards from the water bath and discard the foil. To serve, gently place a piece of uni atop each custard, then gently spoon a bit of warm glaze around it. Garnish with mitsuba and yuzu zest. Serve immediately.
Print

Dashi

This broth is the base of miso soup and many other Japanese dishes. You’ll find the ingredients inexpensive and available at Japanese grocers, which are also likely to carry instant dashi—an entirely acceptable replacement for homemade.
Servings 3 cups

Ingredients

  • 1 3 by 2-inch piece dashi kombu (dried kelp)
  • 1 cup loosely packed dried bonito flakes

Instructions

  • Clean the kombu with a damp paper towel. Place the kombu in a saucepan with 3 cups water. Set aside for 20 minutes.
  • Heat the water and kombu over low heat so it takes about 30 minutes to get close to boiling. Just before boiling, remove and discard the kombu, add the bonito flakes, bring the water to a boil, then simmer. Use a spoon to skim any foam that rises to the surface. Remove the water from the heat, wait for the bonito to sink to the bottom of the pan, then carefully ladle out the dashi broth, avoiding the bonito flakes as best you can. Strain the dashi through doubled cheesecloth, then cool, cover, and refrigerate until needed.

Recipe Hiro Sone and Lissa Doumani
Photography Aubrie Pick

]]> https://gffmag.com/gluten-free-chawanmushi-savory-egg-custard-recipe/feed/ 0