Chicken and Vegetable Donabe
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay allows for higher-temperature cooking, and it also holds heat for a longer period of time than other materials. But this one-pot comforting donabe is made in a Dutch oven, which still keeps heat well and can accommodate a party of four. Chicken, vegetables and broth are combined in the pot and simmered together; as it cooks, the soothing broth is reinforced with fragrant aromatics and the flavorful juices from the chicken and vegetables. A citrusy ponzu sauce adds a bright, fresh finish to the otherwise mellow dish. Yuzu kosho, a Japanese fermented condiment made with fresh chiles, yuzu peel and salt, adds a pop of heat to the donabe, but it can be left out for a milder dish.
- Serves: 4 persons
- 4cups low-sodium chicken broth
- 3garlic cloves, thinly sliced
- 1(2-inch) piece ginger, peeled and halved
- 1 ½pounds boneless, skinless chicken thighs (about 6), sliced into 1/8-inch-thick strips
- Kosher salt and black pepper
- 8ounces tender mushrooms, such as maitake, beech or enoki, or a combination, stemmed and broken into large clusters
- 6ounces napa cabbage, chopped into 2-inch pieces (about 2 cups)
- 6ounces daikon, peeled, halved lengthwise and sliced crosswise 1/4-inch thick
- 3scallions, cut into 1-inch lengths
- 1large carrot, peeled and thinly sliced
- ¼cup ponzu
- ½teaspoon toasted sesame oil
- 1teaspoon yuzu kosho (optional)
Step 1In a large Dutch oven, combine broth, garlic and ginger. Season chicken with salt and pepper, and add to pot. Bring to a boil over high, skimming the foam and fat that rises to the top and discarding it. Reduce heat to medium-low and cook, occasionally stirring and skimming, until foam no longer appears in the broth, about 5 minutes.
Step 2Add mushrooms, cabbage, daikon, scallions and carrot to the pot, arranging them in sections, and season with salt. Cover and simmer over medium to medium-low heat (maintain a good simmer, but do not boil) until chicken is cooked through and vegetables are tender, about 10 minutes. Discard ginger. Season to taste with salt and pepper.
Step 3Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.
Step 4Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.