Description
Classic Japanese Hot Pot made vegan and gluten free. Nabemono is nourishing, hearty and easy to make!
Ingredients
Scale
- Donabe or pot
- Stovetop burner (optional)
Soup base
- 1 piece dashi kombu (roughly a 3×3”) piece
- 4–5 cups water (or, use 4–5 cups kombu dashi or vegetable stock)
- 3 tbsp gluten free soy sauce, more to taste
- optional sake, to taste
- optional mirin, a splash
Ingredients
- 4–5 napa cabbage leaves, chopped
- 1 japanese leek, white base only, chopped into large pieces
- 1/2 pack of enoji mushrooms
- 1/2 pack shimeji mushroom
- handful shitake mushrooms, stems removed
- 1/2 large carrot, sliced
- 8oz extra firm tofu
- 1/2 pack konnyaku, drained, rinsed and sliced
To serve
- steamed white rice
- scallions, sliced
- shichimi togarashi
- sesame sauce
- sesame oil
- chili oil
- ponzu
Instructions
- Begin by preparing your ingredients and slicing into bite sized pieces.
- Prepare your stock, using water and dashi kombu or dashi stock.
- Arrange ingredients inside of the nabe then pour your liquid over the ingredients and fill the pot.
- Cover, bring to a low boil and enjoy once veggies are tender! Season to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main dishes
- Method: boiling
- Cuisine: Japanese
Keywords: Japanese, asian, hot pot, gluten free, vegan, vegetarian, tofu, one pot, entertaining, weeknight dinner