Donabe Vs Dutch Oven Recipes

CHICKEN AND VEGETABLE DONABE

Chicken and Vegetable Donabe image

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.

Provided by Kay Chun

Categories dinner, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups low-sodium chicken broth
3 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and halved
1 1/2 pounds boneless, skinless chicken thighs (about 6), sliced into 1/8-inch-thick strips
Kosher salt and black pepper
8 ounces tender mushrooms, such as maitake, beech or enoki, or a combination, stemmed and broken into large clusters
6 ounces napa cabbage, chopped into 2-inch pieces (about 2 cups)
6 ounces daikon, peeled, halved lengthwise and sliced crosswise 1/4-inch thick
3 scallions, cut into 1-inch lengths
1 large carrot, peeled and thinly sliced
1/4 cup ponzu
1/2 teaspoon toasted sesame oil
1 teaspoon yuzu kosho (optional)

Steps:

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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