Chicken and Vegetable Donabe

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.
  • Total:
  • Serves: 4 persons



  1. Step 1

    In 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.
  2. Step 2

    Add 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.
  3. Step 3

    Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.
  4. Step 4

    Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.