Dinner – Mild White Fish Shabu Shabu with Rice

Name: Dinner – Mild White Fish Shabu Shabu with Rice
Yield: 2 servings
Ingredients: 300 g thinly sliced white fish (e.g., seabass, cod); 8 leaves napa cabbage, cut into pieces; 150 g firm tofu, sliced; 1 small pack enoki or shimeji mushrooms (if tolerated); 800 ml kombu dashi; Dipping: 2 tbsp tamari + 2 tbsp grated daikon; 300 g cooked Japanese short-grain rice (for serving)

Servings: 2

Ingredients:

300 g thinly sliced white fish (e.g., seabass, cod)
8 leaves napa cabbage, cut into pieces
150 g firm tofu, sliced
1 small pack enoki or shimeji mushrooms (if tolerated)
800 ml kombu dashi
Dipping: 2 tbsp tamari + 2 tbsp grated daikon
300 g cooked Japanese short-grain rice (for serving)

Method:

Bring dashi to a gentle simmer in a shallow pot. Add cabbage, tofu, and mushrooms; cook 3–4 minutes.
Swish fish slices in the simmering broth until opaque (30–60 seconds).
Serve immediately with tamari + grated daikon as a dipping sauce, alongside rice.

Prep Notes:

Prep vegetables and tofu ahead; slice fish just before cooking.
Keep broth hot at the table for quick swishing.

Variation Ideas:

Japanese: Add a little yuzu zest if tolerated (low amount).
Korean: Serve with a side of mild water kimchi liquid (no chili) as a sip.
Vietnamese: Add a few sprigs of dill (à la cha ca) if tolerated.

This page is part of a GERD-friendly, gluten-free recipe set (rice once per day). Images: upload white-fish-shabu.jpg to /images/ on your site to display here and help recipe apps import photos.