Japanese Style One Pot Supper Recipes

Steps:

• In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
• Drain and cut into 6- to 10-in. lengths.
• In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat.
• Reduce heat and simmer, covered, 5 minutes.
• Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot.
• Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes.
• Set pot on the table so people can serve themselves, with Sriracha on the side.

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
• In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
• Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
• Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
• Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.