10 Minute Healthy Donabe Stew Recipe By Tasty Food
10-MINUTE HEALTHY DONABE STEW RECIPE BY TASTY
Here's what you need: chicken broth, water, white miso, tofu, egg, mushroom, radish, salt, donabe
Provided by Tracy Pan
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a donabe or small pot, bring chicken broth, water, and white miso to a boil at high heat.
- Reduce to medium/low heat and add your proteins. Simmer for 3 minutes or more, depending on how long your protein takes to cook.
- Add the vegetables and egg (optional) and simmer for 3-4 minutes.
- Turn the heat off, and add salt or soy sauce to your taste.
- Sprinkle with toppings and you're done!
- Enjoy!
Nutrition Facts : Calories 391 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 0 grams, Protein 0 grams, Sugar 5 grams
CHICKEN AND VEGETABLE DONABE
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.
Provided by Kay Chun
Categories dinner, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
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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