Chicken and Vegetable Donabe
Donabe is a traditional Japanese clay pot that excels in retaining heat, making it ideal for slow-simmered dishes like this comforting one-pot meal. Although traditionally made in a clay vessel, this recipe adapts the technique for a Dutch oven, which also holds heat effectively and is perfect for serving a group of four. The dish brings together chicken, vegetables, and broth, which, as they cook together, infuse the broth with rich aromas and flavors. A finishing touch of citrusy ponzu sauce adds a bright contrast to the soothing, savory elements of the dish. For those who enjoy a bit of spice, yuzu kosho, a Japanese condiment made with fresh chiles and yuzu peel, introduces a layer of heat, although it can be omitted for a milder flavor.
Ingredients
- 4 cups low-sodium chicken broth
- 3 garlic cloves thinly sliced
- 1 2-inch piece ginger, peeled and halved
- 1½ pounds boneless skinless chicken thighs, sliced into ⅛-inch-thick strips
- Kosher salt and black pepper
- 8 ounces tender mushrooms maitake, beech, or enoki, stemmed and broken into large clusters
- 6 ounces napa cabbage chopped into 2-inch pieces
- 6 ounces daikon peeled, halved lengthwise, and sliced crosswise into ¼-inch thick pieces
- 3 scallions cut into 1-inch lengths
- 1 large carrot peeled and thinly sliced
- ¼ cup ponzu sauce
- ½ teaspoon toasted sesame oil
- 1 teaspoon yuzu kosho optional
Instructions
- Prepare the Broth
- In a large Dutch oven, combine the chicken broth, sliced garlic, and halved ginger. Season the chicken strips with salt and pepper before adding them to the pot. Bring the mixture to a boil over high heat, skimming away any foam or fat that rises to the surface. Once the foam no longer appears, reduce the heat to medium-low and allow the broth to simmer for approximately 5 minutes.
- Add Vegetables and Simmer
- To the pot, add the mushrooms, napa cabbage, daikon, scallions, and carrots, arranging them in separate sections for a visually appealing presentation. Season with additional salt and cover the pot. Simmer the mixture over medium to medium-low heat, ensuring the broth remains at a steady simmer (but not boiling) for about 10 minutes, or until the chicken is fully cooked and the vegetables have softened. Discard the ginger slices. Adjust the seasoning with salt and pepper as needed.
- Prepare the Ponzu Sauce
- In a small bowl, whisk together the ponzu sauce, sesame oil, and yuzu kosho (if using).
- Serve the Dish
- Divide the donabe among four bowls and drizzle with the prepared ponzu sauce. Serve warm and enjoy the comforting flavors of this Japanese-inspired dish.