Japanese Gluten-Free Sukiyaki Lunch Bowl with Umami Vegetables and Tofu

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz thinly sliced beef sirloin 2 cups napa cabbage, shredded 1 cup enoki mushrooms, trimmed 1 cup firm tofu, cubed 1 cup shiitake mushrooms, stemmed and sliced 4 cups dashi broth 3 tbsp gluten
• free soy sauce 2 tbsp mirin 2 tbsp sugar 1 tbsp cornstarch 1 tsp sesame oil 2 green onions, thinly sliced

Instructions

1. In a large pan or wok, heat the dashi broth over medium high heat until simmering.
2. Add the beef and cook until browned, about 2 minutes. Remove from the pan and set aside.
3. In the same pan, add the gluten free soy sauce, mirin, sugar, and cornstarch dissolved in 2 tablespoons of water. Bring to a simmer, stirring constantly.
4. Add the vegetables and tofu to the pan, stirring gently to coat with the sauce. Cook for 3 minutes or until tender crisp.
5. Return the beef to the pan and cook for another 2 minutes.
6. Drizzle sesame oil over the dish and stir in the green onions. Serve immediately in individual bowls.

Chef’s Insight

The key to this dish is balancing the umami-rich ingredients with the fresh, crisp vegetables and tender meat. Be sure to cook each component just enough to maintain its texture.

Notes

Be sure to use gluten-free soy sauce for those with gluten sensitivities or allergies