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.