Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.
Provided by: SmallRecipe.com
Yield: 4 Servings
Ingredients:
| 1 ounce bean thread noodles, soaked in water 15 minutes |
| 4 cups Dashi |
| ½ cup mirin |
| ½ cup light soy sauce (usukuchi) |
| 4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick |
| ¼ head of Napa cabbage, sliced into 2-inch pieces |
| 4 littleneck clams |
| 4 jumbo shrimp, preferably head-on |
| 1 6-ounce red snapper or black bass fillet, sliced crosswise ¾ inch thick |
| 1 large skinless, boneless chicken thigh, cut into 1-inch pieces |
| 6 ounces firm tofu, sliced ½ inch thick |
| 4 ounces oyster mushrooms, torn into bite-size pieces |
| 3 ounces enoki mushrooms |
| 1 small carrot, peeled, halved crosswise, thinly sliced lengthwise |
Steps:
- Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.
- Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.
- Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8–10 minutes. Drain; squeeze to remove excess water.
- Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2″ scallion pieces, and noodles on top; add dashi mixture.
- Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5–8 minutes.
- Serve topped with drained scallions.
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: SmallRecipe.com
Total time: 25 minutes
Yield: 4 servings
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.
Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.
Provided by: SmallRecipe.com
Yield: 4 servings
Ingredients:
| 1 ounce bean thread noodles, soaked in water 15 minutes |
| 4 cups Dashi |
| 1/2 cup mirin |
| 1/2 cup light soy sauce (usukuchi) |
| 4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick |
| 1/4 head of Napa cabbage, sliced into 2-inch pieces |
| 4 littleneck clams |
| 4 jumbo shrimp, preferably head-on |
| 1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick |
| 1 large skinless, boneless chicken thigh, cut into 1-inch pieces |
| 6 ounces firm tofu, sliced 1/2 inch thick |
| 4 ounces oyster mushrooms, torn into bite-size pieces |
| 3 ounces enoki mushrooms |
| 1 small carrot, peeled, halved crosswise, thinly sliced lengthwise |
Steps:
- Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.
- Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.
- Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8–10 minutes. Drain; squeeze to remove excess water.
- Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2″ scallion pieces, and noodles on top; add dashi mixture.
- Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5–8 minutes.
- Serve topped with drained scallions.