Ingredients
4 cups low-sodium chicken broth
3 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and halved
1 1/2 pounds boneless, skinless chicken thighs (about 6), sliced into 1/8-inch-thick strips
Kosher salt and black pepper
8 ounces tender mushrooms, such as maitake, beech or enoki, or a combination, stemmed and broken into large clusters
6 ounces napa cabbage, chopped into 2-inch pieces (about 2 cups)
6 ounces daikon, peeled, halved lengthwise and sliced crosswise 1/4-inch thick
3 scallions, cut into 1-inch lengths
1 large carrot, peeled and thinly sliced
1/4 cup ponzu
1/2 teaspoon toasted sesame oil
1 teaspoon yuzu kosho (optional)
Directions
1
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.
2
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.
3
Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.
4
Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.