Gluten Free Japanese Rice Balls (Onigiri)

 

 

 

 

Gluten Free Japanese Rice Balls (Onigiri)
 
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Gluten Free Japanese Rice Balls (Onigiri)
Author:
Recipe type: Side Dish
Cuisine: Japanese
Serves: 4
Ingredients
Instructions
  1. Cook the rice according to package directions.
  2. Transfer to a plate and let it cool. Cool enough to the touch. Divide the rice into equal portions about 4 to 6 depending on how big you want them to be. Wet your hands a few times to prevent the rice from sticking. Place about 2 to 3 tablespoons of chopped chicken in the middle and start molding into a ball.
  3. Cut the seaweed into quarters. Place rice ball on the seaweed and drizzle teriyaki sauce and sprinkle some sesame seeds. Serve

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Gluten Free Chicken and Pork Asian Stew

 

 

 

Gluten Free Chicken and Pork Asian Stew
 
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Gluten Free Chicken and Pork Asian Stew
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1½ pounds pork belly, cut into big chunks
  • 1½ pounds chicken breast or thighs, cut into big chunks
  • 1 head garlic, peeled and crushed
  • 1 large onion, sliced
  • 1 lemon, juiced
  • 5 bay leaves
  • ⅓ cup San J Soy Sauce - gluten free
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • ½ cup frozen green peas
Instructions
  1. Boil the pork for few minutes and drain. Season pork and chicken with salt and pepper.
  2. Heat a Dutch oven to medium high heat and add oil. Saute garlic and onion until soft. Remove onion and garlic to a plate. Brown the pork and chicken about 7 to 8 minutes then return the onion and stir. Add the soy sauce, bay leaves, lemon juice, water and season with salt and pepper.
  3. Simmer for 1½ hours until tender and sauce thickened. Add the green peas at the end and simmer for 3 to 5 minutes more.
  4. Serve with rice.

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Gluten Free Asian Salad

 

 

 

Gluten Free Asian Salad
 
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Gluten Free Asian Salad
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 can (15 oz.) Dole Mandarin Oranges - gluten free
  • 5 tablespoons Marukan Organic Seasoned Rice Vinegar Dressing - gluten free
  • 3 tablespoons San J Soy Sauce - gluten free
  • 1 tablespoon sesame oil
  • ½ lime juice
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons raw honey - naturally gluten free
  • salt and pepper
  • pinch McCormick Red Pepper Flakes - gluten free
  • 1 cucumber, peeled and sliced
  • ½ cup grape tomatoes
  • 1½ cups romaine lettuce, chopped
  • ⅓ cup roasted cashews
  • shredded carrots
  • 2 green onions, sliced
Instructions
  1. In a small bowl, whisk together the soy sauce, Marukan dressing, honey, lime juice, ginger, pepper flakes, sesame oil and season with salt and pepper.
  2. Arrange the vegetables on a large platter. Drizzle the dressing over the salad. Serve

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Gluten Free Miso Soup

 

 

 

Gluten Free Miso Soup
 
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Gluten Free Miso Soup
Author:
Recipe type: Soup
Serves: 4
Ingredients
Instructions
  1. Clean up a handful beech mushroom and rinse quickly. Heat a small pan then add a tablespoon of olive oil. Saute the mushrooms for about 2 minutes then set aside.
  2. Bring 3 cups of water to a boil. Empty the miso packages and stir. Simmer for 2 minutes and transfer to serving bowls. Garnish miso with mushrooms and green onions. Yum!

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Gluten Free Asian Cabbage Rolls

 

 

Gluten Free Asian Cabbage Rolls
 
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Gluten Free Asian Cabbage Rolls
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 head cabbage
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 1 large carrot, thinly sliced or shredded
  • 1 medium zucchini, thinly sliced or shredded
  • ¼ cup chopped green onions
  • salt and pepper
  • San J Tamari Soy Sauce - gluten free
  • 1 cup shredded cooked chicken
  • 1 teaspoon sesame oil
  • sesame seeds for garnish
  • ½ lemon, juiced
  • olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Bring a big pot of water to a boil. Cut 8 cabbage leaves from the base and carefully peel them off. Boil for 3 minutes then drain and rinse with cold water. Dry them with paper towels.
  3. Heat a medium pan to medium heat. Add 1 tablespoon olive oil then add the garlic and ginger. Saute for 30 seconds then add chicken, sesame oil and vegetables. Season with salt and pepper. Cook for 3 minutes.
  4. Lay leaves on a flat surface and add vegetables. Slowly roll the cabbage up folding the ends inward. Place the cabbage rolls on a lightly greased baking pan, brush some olive oil on and bake for 20 minutes. Serve with dipping soy sauce with lemon juice. Yum!

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