JAPANESE CLAY POT RECIPES

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CHICKEN AND VEGETABLE DONABE RECIPE - NYT COOKING



Chicken and Vegetable Donabe Recipe - NYT Cooking image

Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay allows for higher-temperature cooking, and it also holds heat for a longer period of time than other materials. But 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

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

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 AND VEGETABLE DONABE RECIPE - NYT COOKING



Chicken and Vegetable Donabe Recipe - NYT Cooking image

Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay allows for higher-temperature cooking, and it also holds heat for a longer period of time than other materials. But 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

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

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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Jan 13, 2022 · Classic and Modern Japanese Clay Pot Cooking can be purchased in English from amazon.com. Nagatani-en donabe, Iga-yaki pottery, ingredients, and other specialty Japanese products can be purchased online from toirokitchen.com. Recipes and inspiration for donabe Cooking …
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Oct 04, 2019 · Classic and Modern Japanese Clay Pot Cooking can be purchased in English from amazon.com. Nagatani-en donabe, Iga-yaki pottery, ingredients, and other specialty Japanese products can be purchased online from toirokitchen.com. Recipes and inspiration for donabe Cooking can be found on Naoko Takei Moore’s Instagram account mrsdonabe.
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