Here is my advice. Many of Japanese dishes can cater to your special requirement. Today there are many gluten free substitutes for bread, pizza, baked goods, and more. They are fine, but if you look into the varieties of Japanese dishes, you do not need to find the dishes made with the substitutes. Rice is gluten free, miso is gluten free, you can find tamari which is gluten free….
Here is a delicious Japanese style rice dish. The addition of little oil, onion and garlic produces a dish that is rich and appealing to a diverse broader American audience. The use of kelp stock in this dish makes this rice dish clean, very flavorful and nutritious.
4 to 6 servings
2 1/4 cups short-or medium-grain polished white rice
1 tablespoon olive oil
1/3 cup chopped onion
1 tablespoon minced garlic
3 tablespoons ginger, cut into julienne strips
2 tablespoons sake or white wine
2 1/4 cups kelp stock or vegetable stock
1 teaspoon sea salt
One 6.5 ounce can of crab meat, drained
1 cup frozen green peas
Rinse the rice three times. Soak the rice in a bowl of new water for 10 minutes. Drain the rice in a colander for 20 minutes.
Heat the oil in a large pot over medium heat. Add the onion and cook for 2 minutes. Add the garlic and ginger and cook for 20 seconds. Add the drained rice and give several large stirs. Add the sake and cook until it is absorbed. Turn off the heat and add the kelp stock. Level the surface of the rice with your hand. Sprinkle the salt over the rice and evenly distribute the crab meat over the rice. Cover the pot with a tight fitting lid and cook the rice. Five minutes before the finish of cooking, partially remove the lid from the pot and add the green peas on top of the rice. Immediately put the lid back to the pot and continue to cook over very low heat. The total cooking time is about 20 minutes. Let the cooked rice stand for 10 minutes before tossing the rice with the green peas. Serve the rice as a separate rice course or as an accompaniment to grilled protein.