Skip to main content
Epicurious
Bon Appétit

Anything Goes Donabe

By Tadashi Ono and Harris Salat

5.0

(1)

A donabe filled with vegetables tofu and mushrooms with a hand holding a set of chopsticks.
Photo by Peden & Munk

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Recipe information

  • Yield

    4 servings

Ingredients

1 ounce bean thread noodles, soaked in water 15 minutes
4 cups Dashi
1/2 cup mirin
1/2 cup light soy sauce (usukuchi)
4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick
1/4 head of Napa cabbage, sliced into 2-inch pieces
4 littleneck clams
4 jumbo shrimp, preferably head-on
1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick
1 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 small carrot, peeled, halved crosswise, thinly sliced lengthwise

Preparation

  1. Step 1

    Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.

    Step 2

    Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.

    Step 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.

    Step 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.

    Step 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.

    Step 6

    Serve topped with drained scallions.

TagsStewSoup/StewNoodlePasta & NoodlesJapaneseEast AsianAsianNapa CabbageCabbageLeafy GreensVegetableClamShellfishSeafoodShrimpSnapperFishBlack BassBassTofuMushroomMainLunchDinnerGluten FreeDairy FreeNut FreeOne-Pot MealsSimmerDutch OvenBon Appétit

See Related Recipes and Cooking Tips

Read More
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Lemony Cauliflower Chicken and Rice Soup
This grandma-inspired soup is equal parts cozy and bright.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Curried Yellow Squash Soup
Creamy, bright, and wonderfully aromatic with ginger and garlic.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.