Gluten-Free Traditional Thai Mookata
Dive into the vibrant flavors of Southeast Asia with our Gluten-Free Traditional Thai Mookata recipe—an exciting fusion of grilling and hot pot cooking that's perfect for communal dining. This authentic Thai dish emphasizes fresh, gluten-free ingredients, such as marinated chicken, pork belly, succulent shrimp, and crisp vegetables, paired with soft rice noodles and a savory, aromatic broth. The Mookata pan lets you grill proteins while cooking a rich soup simultaneously, ensuring a dynamic and interactive dining experience. Flavored with gluten-free soy sauce, oyster sauce, sesame oil, and garlic, every bite strikes a balance between smoky grilled meats and the umami-packed hot pot. Whether you're hosting a family dinner or a festive gathering, this recipe is a crowd-pleaser for both gluten-free eaters and Thai cuisine enthusiasts alike. Don't forget to serve it with extra dipping sauces for an authentic touch!
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Recipe Information
Ingredients
- 500 g Chicken breast, thinly sliced
- 300 g Pork belly, thinly sliced
- 300 g Shrimp, peeled and deveined
- 2 large Eggs
- 200 g Mixed mushrooms (oyster mushrooms, enoki, or shiitake)
- 150 g Baby bok choy, halved
- 1 medium Carrot, thinly sliced
- 200 g Rice noodles, soaked in warm water
- 1 L Chicken stock
- 3 tbsp Soy sauce, gluten-free
- 2 tbsp Oyster sauce, gluten-free
- 1 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tsp Granulated sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cooking oil (such as vegetable or canola oil)
Instructions
Start by preparing a marinade for the chicken and pork belly. In a large bowl, combine 2 tablespoons of gluten-free soy sauce, 1 tablespoon of gluten-free oyster sauce, 1 teaspoon of sesame oil, 1 clove of minced garlic, 1 teaspoon of sugar, and a pinch of black pepper. Add the chicken and pork slices to this mixture and let marinate for 20 minutes.
While the proteins are marinating, prepare the vegetables by washing and slicing as necessary. Soak the rice noodles in warm water until softened, about 10 minutes, then drain them.
Prepare the hot pot broth. In a medium pot, heat 1 tablespoon of cooking oil over medium heat, then sauté the remaining garlic until fragrant. Add the chicken stock, 1 teaspoon of salt, and 1 tablespoon of gluten-free soy sauce. Bring the broth to a gentle simmer.
Set up the Mookata grill or a similar tabletop cooker. If you're using a Mookata pan, pour the prepared broth into the hot pot section and heat until it starts to simmer.
Drizzle a small amount of cooking oil on the grilling section of the Mookata pan. Once heated, begin grilling the marinated chicken, pork belly, and shrimp. Flip occasionally to ensure even cooking. Be mindful to avoid cross-contamination with uncooked proteins.
At the same time, add vegetables, soft rice noodles, and cracked eggs (stir to scramble) into the broth section of the Mookata pan. Let them cook gently while diners grill and enjoy the proteins.
Serve hot from the Mookata pan, letting diners alternate between grilling proteins and dipping cooked items into the flavorful broth. Offer extra gluten-free soy sauce or chili sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
3845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.4 g | 312% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1659 mg | 553% | |
| Sodium | 8092 mg | 352% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 18.1 g | ||
| Protein | 323.7 g | 647% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 517 mg | 40% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4124 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
