Japanese-style Gumbo

Ingredients

While the original American Gumbo is known for its bold and hearty flavors, the Japanese-style Gumbo takes a more refined approach. It incorporates traditional Japanese ingredients such as miso, dashi, and soy sauce to enhance the umami profile. Additionally, the use of Japanese vegetables and seafood adds a distinct Japanese flair to the dish. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) dashi stock 1 cup (240ml) dashi stock
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15g) miso paste 1 tablespoon (15g) miso paste
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 bay leaf 1 bay leaf
• 1 teaspoon (2g) dried thyme 1 teaspoon (2g) dried thyme
• 1 teaspoon (2g) paprika 1 teaspoon (2g) paprika
• 1 teaspoon (2g) cayenne pepper (optional for spice) 1 teaspoon (2g) cayenne pepper (optional for spice)
• 1 cup (200g) diced tofu 1 cup (200g) diced tofu
• 1 cup (150g) sliced shiitake mushrooms 1 cup (150g) sliced shiitake mushrooms
• 1 cup (150g) cooked shrimp 1 cup (150g) cooked shrimp
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 2 green onions, sliced 2 green onions, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrot, and diced bell pepper. Sauté until the vegetables are tender.
2. 2.
   Pour in the vegetable broth and dashi stock. Stir in the soy sauce, miso paste, grated ginger, sugar, bay leaf, dried thyme, paprika, and cayenne pepper (if using). Bring the mixture to a simmer.
3. 3.
   Add the diced tofu, sliced shiitake mushrooms, cooked shrimp, and shredded chicken to the pot. Simmer for 10-15 minutes, allowing the flavors to meld together.
4. 4.
   Season with salt and pepper to taste. Remove the bay leaf before serving.
5. 5.
   Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

• Tofu — For a firmer texture, press the tofu before dicing it.
• Shiitake mushrooms — Soak dried shiitake mushrooms in warm water for 20 minutes before slicing.
• Dashi stock — If you can't find dashi stock, you can substitute it with vegetable or chicken broth.

Tips & Tricks

• To add extra depth of flavor, sauté the vegetables until they are caramelized before adding the broth.
• Adjust the spiciness by adding more or less cayenne pepper according to your preference.
• Serve the Japanese-style Gumbo with a side of steamed rice for a complete meal.

Serving advice

Serve the Japanese-style Gumbo hot in individual bowls. Garnish with sliced green onions for a pop of color and freshness.

Presentation advice

For an elegant presentation, place a small mound of steamed rice in the center of each bowl and ladle the Gumbo around it. Sprinkle some sesame seeds on top for added visual appeal.