Chicken And Vegetable Pot With Dark Broth Tori Nabe Recipes

CHICKEN AND VEGETABLE POT WITH DARK BROTH (TORI NABE)

Steps:

• Slice the chicken breasts into thin, bite-size pieces. Trim the scallions and leeks, then cut them into 2-inch lengths. Drain the grilled bean curd (it usually comes packed in water) and cut it in half lengthwise, then across 3 or 4 times to yield 8-10 bite-sized blocks. Rinse the mushrooms under cold water and trim off the dark yellow and brown roots (attached to fresh mushrooms). Peel or scrape the fresh burdock root, cut it into shavings (slender matchsticks), and soak them in cold water for a few minutes before draining. Or drain canned burdock root and blanch it for 10 seconds then drain again and cut it into shavings.Rinse and dry the greens and trim off any roots or flowering buds. If the stalks are longer then 4-5 inches, cut them in half. Cook the noodles, if using, and drain them well. Arrange all your ingredients attractively on a large platter or tray and bring it to the table.
• In a large pot, combine the dashi, soy sauce, mirin, and sugar. Heat while stirring to melt the sugar. Bring the seasoned broth to a boil, then lower the heat slightly to maintain a steady simmer. Add half the solid ingredients (chicken slices, scallions, leeks, bean curd, mushrooms, and burdock root), and simmer 4-5 minutes. Add half the green leaves, cover, and cook another minuet or two. Have everyone help himself to what he likes, then replenish the pot with the remaining meat and vegetables and cook them as you did before. When all has been eaten, add the optional cooked and drained noodles and heat them through for a minute, serving some to each person with the soup from the pot.

CHICKEN IN A POT

Steps:

• Place the carrots, celery and onions in a 5-qt. slow cooker. Top with chicken. Combine remaining ingredients; pour over chicken., Cover and cook on low for 7-9 hours or until chicken and vegetables are tender. Serve with a slotted spoon.

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)

Steps:

• Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
• Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
• With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
• Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
• Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

CHICKEN AND VEGETABLE DONABE

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.

CHICKEN IN A POT

Steps:

• In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
• Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
• Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
• Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.