Anything Goes Donabe Recipes

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.

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.