Chicken and Vegetable Donabe

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.

Ingredients

• 4

  cups low-sodium chicken broth

• 3

  garlic cloves, thinly sliced

• 1

  (2-inch) piece ginger, peeled and halved

• 1 ½

  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

• ¼

  cup ponzu

• ½

  teaspoon toasted sesame oil

• 1

  teaspoon yuzu kosho (optional)

Preparation

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