Chicken and Vegetable Donabe

Name: Chicken and Vegetable Donabe
Total time: 25 min
Yield: 4 servings
Cuisine: japanese
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)

By Kay Chun

Updated Jan. 24, 2022

Chicken and Vegetable Donabe — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 25 minutes
Rating: 4(1,370)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

4cups low-sodium chicken broth
3garlic cloves, thinly sliced
1(2-inch) piece ginger, peeled and halved
1½pounds boneless, skinless chicken thighs (about 6), sliced into ⅛-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 ¼-inch thick
3scallions, cut into 1-inch lengths
1large carrot, peeled and thinly sliced
¼cup ponzu
½teaspoon toasted sesame oil
1teaspoon yuzu kosho (optional)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.
Step 4
Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.

Ratings

4 out of 5

1,370 user ratings

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Comments

Joanne3 years ago

Hey Annie. Ponzu is a citrus sauce used for many things in Asian cooking. You can easily buy it in the Asian section of the grocery store or Asian specialty store. Or if you want to make your own, you can find recipes online. You can eat the donabe without it or in a pinch just mix a squeeze of lemon juice, pinch of sugar and a little soy sauce.

John3 years ago

A lot of misunderstanding out there in regards to ponzu. It’s not something you add to the nabemono as it cooks! The diners have small bowls containing the ponzu. Holding this small bowl in their left hand, they reach into the hotpot with their chopsticks, grab whatever looks good to them, dip it into the ponzu, and then bring it to their mouths. In addition to adding flavor, this also cools the food to a temperature your mouth can tolerate. Usually grated daikon is added to the ponzu.

Annie3 years ago

I love the look of this dish and that it appears quick, easy and delicious - I simply do not know what 'ponzu' is - and whether it is actually essential or can be left out. Help please??

Katherine4 months ago

Delicious! Light but flavorful. I made this with tofu and a rich mushroom broth for some vegetarian family members, and we were all pleasantly surprised. It is critical to not skip anything for max flavor: not the ponzu and not the yuzu koshu. I had to order yuzu koshu from Amazon and it was not cheap but, wow! I have never tasted anything like that, and mixing it in with the soup at the end was incredible. We all enjoyed experiencing a new flavor.

Steve5 months ago

I have made this twice now, and it was great both times. I did not vary the recipe much. Definitely use the yuzu kosho—-I made a substitute with a teaspoon of chili power (gochu garu), two tsp of lemon juice, a tsp of lemon zest. It really adds a nice tang to the dish. Highly recommended. A lot of vegetable cutting, but cooks really quickly, so a great weeknight meal.

Hannah5 months ago

Loved this! Was super simple and the perfect thing for me on a sick day. I loved the pure subtle flavors. I used bone broth for some extra protein and it worked great!

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