Anything Goes Donabe
A hearty Japanese hot pot dish featuring an assortment of seafood, chicken, tofu, and vegetables simmered in a flavorful dashi broth. This versatile one-pot meal combines tender proteins with fresh vegetables and glass noodles for a complete and satisfying meal.
Ingredients
- •1 ounce bean thread noodles, soaked in water 15 minutes
- •4 cups Dashi
- •½ cup mirin
- •½ cup light soy sauce (usukuchi)
- •4 whole scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick
- •¼ head head of Napa cabbage, sliced into 2-inch pieces
- •4 whole littleneck clams
- •4 whole jumbo shrimp, preferably head-on
- •1 fillet (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick
- •1 thigh large skinless, boneless chicken thigh, cut into 1-inch pieces
- •6 ounces firm tofu, sliced 1/2 inch thick
- •4 ounces oyster mushrooms, torn into bite-size pieces
- •3 ounces enoki mushrooms
- •1 whole small carrot
- •peeled
- •halved crosswise
- •thinly sliced lengthwise
Cooking Instructions
- 1.
Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.
15 min
- 2.
Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.
2 min
- 3.
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.
10 min
- 4.
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.
5 min
- 5.
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.
8 min
- 6.
Serve topped with drained scallions.
1 min
