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Description
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials. 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.
Ingredients
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4cups low-sodium chicken broth 3garlic cloves, thinly sliced 1(2-inch) piece ginger, peeled and halved 1 1/2pounds 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 1/4cup ponzu 1/2teaspoon toasted sesame oil 1teaspoon yuzu kosho (optional)
Directions
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. 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. Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well. Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.
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