DONABE SEAFOOD SOUP WITH UDON NOODLES
I grew up eating one-pot donabe meals during cold winter months, whether it was a hearty meat stew or simple fish soup. There was an extra layer of comfort as my family gathered around the clay pot at the table and enjoyed our shared meal. This seafood soup highlights what we found to be the freshest catch of the day from our local fish market. The simmered vegetables and aromatics mimic a slow and simmered dashi-based broth, even though the cooking time is much less. Finally, the udon noodles soak in all the flavors and make it a satisfying meal that fills your belly right up.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the dashi, fill a medium saucepan with 4 cups of cold water. Add the kombu and bring to a boil over medium-low heat, carefully skimming off and discarding any white foam that might bubble up using a large spoon or ladle, about 15 minutes. Once at a boil, turn off the heat and let sit for 5 minutes.
- Remove the kombu and bring the liquid back to a boil over medium heat. Turn off the heat and add the bonito flakes. Let the bonito flakes soak for 15 minutes.
- Strain the dashi through a fine-mesh strainer, pressing down with a rubber spatula to extract all the liquid. Discard the bonito flakes. (The dashi can be used immediately or cooled completely before storing in an airtight container for up to 5 days.)
- Heat the vegetable oil in a large donabe over medium heat. Add the ginger and scallions and sauté until the scallion whites are golden brown, about 2 minutes. Add 1 1/2 cups of the dashi and the napa cabbage. Raise the heat to medium high and bring to a simmer.
- Meanwhile, mix the mirin and soy sauce in a small bowl. Set aside.
- Once the dashi is at a simmer, add the udon in an even layer. Carefully arrange the mushrooms, snapper, shrimp, clams and garlic chives in an even layer on top of the udon. You may need to nestle in and overlap some of the ingredients, such as the garlic chives and mushrooms, but take care not to overlap the snapper pieces too much or they may not cook evenly. Pour in the mirin-soy mixture and remaining dashi. Bring to a full simmer. Cover and let cook until the shrimp are pink, the clams are open and everything is cooked through, 5 to 7 minutes more.
- Carefully remove the lid and drizzle in the sesame oil. Transfer to the donabe to a trivet on the table. Divide among bowls and enjoy while warm. Season with additional mirin and light soy sauce, if desired.
ANYTHING GOES DONABE
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.
Provided by Tadashi Ono
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.
- Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.
- 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.
- 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.
- 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.
- Serve topped with drained scallions.
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.
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
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