kaisen nabe
Published Nov 09, 2025
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a comforting gluten-free japanese classic
Warm, nourishing, and full of ocean-fresh flavor, Kaisen Nabe—Japanese Seafood Hot Pot—is a dish that celebrates the beauty of simplicity. This traditional meal brings family and friends together around the table, where everyone cooks and eats from the same simmering pot. Our version keeps the authentic taste while remaining gluten-free, dairy-free, egg-free, nut-free, and refined sugar-free, so everyone can enjoy a cozy bowl of umami-rich goodness.
Table of Contents
What Is Nabe?
“Nabe” (pronounced nah-beh) literally means “pot” in Japanese, but it refers to an entire category of communal one-pot meals enjoyed especially during the colder months. The tradition of nabe-mono, or “things in a pot,” dates back to Japan’s Edo period, when families gathered around a clay pot—called a donabe—set over an open flame.
Over time, countless regional variations emerged. From sukiyaki and shabu-shabu to chanko nabe (the hearty stew favored by sumo wrestlers), each type of nabe highlights seasonal vegetables, proteins, and flavorful broths. Kaisen Nabe focuses on the bounty of the sea—shrimp, scallops, clams, and fish—cooked gently in a savory broth for a light yet satisfying meal.
Why This Recipe Works
This Gluten-Free Kaisen Nabe combines the delicate flavor of fresh seafood with crisp vegetables and a perfectly balanced broth. The Marukan Genuine Brewed Rice Vinegar adds a subtle tang that enhances the dashi base, while gluten-free tamari brings depth and umami without any wheat.
The best part? It’s served family-style, so everyone can customize their bowl with their favorite vegetables and dipping sauce. It’s an ideal winter meal that feels elegant yet approachable—perfect for holidays or weekend gatherings.
What You’ll Need
For the Broth:
- Gluten-free dashi stock
- Marukan Genuine Brewed Rice Vinegar
- Gluten-free tamari
- Mirin
- Kosher or fine sea salt
Vegetables & Add-ins:
- Napa cabbage
- Baby bok choy
- Gourmet mushrooms
- Firm tofu
- Scallions
- Carrots
Seafood:
- Cod
- Shrimp
- Scallops
- Clams
For Serving:
- Dipping Sauce (see below)
- Lemon wedges
Dipping Sauce Ingredients:
- Marukan Genuine Brewed Rice Vinegar
- Gluten-free tamari
- Fresh lemon juice
- Mirin
- Toasted sesame oil
- Fresh ginger and scallions
Tips and Variations
- Finding Gluten-Free Dashi: You can buy gluten-free dashi stock at many Asian markets or order it online. Always check the label to ensure there are no wheat-based ingredients in the bonito or kombu blend.
- Vegetable Swaps: Try adding daikon radish, enoki mushrooms, or spinach for variety.
- Vegan Option: Replace seafood with tofu, seaweed, and hearty vegetables like kabocha squash.
- Spice It Up: Add a touch of chili oil or a sprinkle of shichimi togarashi (Japanese seven-spice) for heat.
- Serve with Rice or Noodles: Gluten-free udon or steamed white rice makes a perfect accompaniment.
Bringing It All Together
Kaisen Nabe isn’t just dinner, it’s an experience. The shared pot, the gentle steam, and the act of cooking together make it a true celebration of warmth and connection. With ingredients that are naturally gluten-free and wholesome, this Japanese hot pot brings a touch of wellness and authenticity to your table—one comforting bowl at a time.
If seafood is not your thing but you want to try Nabe, check out our other recipe for Nabe HERE.
Want more Japanese-inspired recipes? Try our Toshikoshi Soba, Okonomiyaki, or a fun Onigiri and Musubi Platter!
Kaisen Nabe (Japanese Seafood Hot Pot)
Ingredients
For the Broth:
- 6 cups gluten-free dashi stock
- ¼ cup Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons gluten-free tamari or soy sauce
- 3 tablespoons mirin
- ½ teaspoon kosher or fine sea salt, (adjust to taste)
Vegetables & Add-ins:
- ½ head Napa cabbage, chopped into 2-inch pieces
- 4 baby bok choy, halved lengthwise
- 8 ounces gourmet mushrooms
- 1 block firm tofu, cut into cubes
- 2 scallions, cut into 2-inch pieces
- 2 carrots, peeled and cut into ribbons using a vegetable peeler
Seafood:
- 8- ounce cod fillet, cut into bite-sized pieces
- 8 large shrimp, peeled and deveined
- 8 large sea scallops
- 12 littleneck clams, scrubbed
For Serving:
- Dipping Sauce, see below
- Lemon wedges
Instructions
Prepare the Broth:
- In a large pot or donabe, combine the dashi stock, Marukan Genuine Brewed Rice Vinegar, tamari, mirin, sake, and salt.
- Bring the mixture to a gentle simmer over medium heat.
- Add the chopped Napa cabbage, baby bok choy, mushrooms, tofu, scallions, and carrots to the simmering broth.
- Cover and cook for 2 minutes, then remove the carrots and set aside. Continue to simmer for another 3 minutes, or until the vegetables begin to soften.
Add Seafood:
- Gently add the cod pieces, shrimp, scallops, and clams to the pot.
- Cover and simmer for another 5–7 minutes, or until the seafood is cooked through and the clams have opened. Discard any clams that do not open. Add the carrots back to the broth.
- Bring the pot to the table and serve the hot pot family-style, allowing everyone to pick their favorite ingredients.
- Offer dipping sauce and lemon wedges on the side for added flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dipping Sauce
Ingredients
- ¼ cup Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons gluten-free tamari or soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon mirin
- ½ teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon finely chopped scallions or chives
Instructions
- In a small bowl, whisk together Marukan Genuine Brewed Rice Vinegar, tamari, lemon juice, mirin, and sesame oil until well combined. Stir in grated ginger and chopped scallions.
- Let the sauce sit for 5–10 minutes to allow the flavors to meld. Serve in small dipping bowls alongside your hot pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
