Naoko's new Donabe One Pot Dish recipe is here and it’s perfect for the season! So hope you will enjoy.
Saikyo Nabe: White Miso Donabe Hot Pot. The broth flavor is rich with Saikyo Miso (sweet white miso) and you can basically cook anything you like in it. For me, I like the combination of chicken, shrimp, and vegetables. It makes a healthy and balanced one pot meal.
All the Donabe used in this channel, and also Premium Saikyo Miso from Kyoto, White Tamari (White Shoyu), Yuzu-Kosho and other pantry items are available at TOIRO (toirokitchen.com)
Saikyo Nabe
Equipment: 2.0-qt/ 2.0-liter or larger classic-style donabe
(Ingredients: 3 - 4 servings)
(Broth)1/2 cup (120 ml) Saikyo miso (sweet white miso)
1 tablespoon white shoyu or usukuchi shoyu (light-colored soy sauce)
1/4 cup (60 ml) sake
2 cups (500 ml) dashi
6 medium napa cabbage leaves, cut into large bite-size pieces
4 oz (120 g) medium-thick daikon, cut into 1/8” (4 mm) thick disk and quartered
10 oz (300 g) boneless skinless chicken thigh, cut into large bite-size pieces and marinated in 1 teaspoon sea salt for 30 min or longer
1 knob ginger, cut into fine shreds (about 1 tablespoon or more)
7 oz (200 g) medium-firm tofu
5 oz (150 g) your choice of mushrooms
1/2 medium carrot, thinly cut at an angle
6 large shrimp
2 heads baby bok choy, quartered and cut in half
Yuzu-kosho
(Procedure)
1. Whisk together the ingredients for the broth in a bowl.
2. Spread the bottom half of the napa cabbage in the donabe. Add the daikon, chicken, followed by the top half of the napa cabbage and ginger. Pour the broth, cover and set over medium high heat.
3. Once the broths starts to boil, add the tofu, mushroom, carrot, shrimp, and bok choy. Cook for a few minutes or until everything is cooked through.
4. Serve into individual bowls at a table with yuzu-kosho on the side.