Chicken and Vegetable Donabe

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(1,442)
Comments
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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
Nutritional analysis per serving (4 servings)

314 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 43 grams protein; 1408 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.

  4. Step 4

    Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.

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Ratings

4 out of 5
1,442 user ratings
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Comments

Joanne

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.

John

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.

Annie

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??

Sar2d2

I don't understand how this dish manages to be so flavorful with just broth, boiled chicken, and vegetables. The whole family kept exclaiming over how delicious it was. The ponzu of course helps but there's something very special going on here. This is immediately going on the "make again and again" list.

MA Bot

@Joan I read your comment and it inspired me to begin trying to cook more Japanese-inspired foods! This was the perfect comfort food for our PNW cold, rainy days. And right after the holiday season it was such a refreshing change from the heavy, butter-laden holiday menus. I took your advice and paired it with an Oregon saki--winner!

Shoshana

Butcher mistakenly gave me chicken breast. To add a little extra fat, I pan fried, then cut up before plunking in the stock. Also made a giant pot of white rice to add in spoonfuls—comfort in a bowl and devoured by my teenager.

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