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
4
1
1
4
1
4
4
1
1
6
4
3
1
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Preparation
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.