Anything Goes Donabe

Ingredients for Anything Goes Donabe

• 30g bean thread noodles, soaked in water 15 minutes

• 950ml Dashi

• 120ml mirin

• 120ml light soy sauce (usukuchi)

• 4 spring onions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick

• 1/4 head of Napa cabbage, sliced into 2-inch pieces

• 4 littleneck clams

• 4 jumbo prawns, preferably head-on

• 1 (170g) red snapper or black bass fillet, sliced crosswise 3/4 inch thick

• 1 large skinless, boneless chicken thigh, cut into 1-inch pieces

• 170g firm tofu, sliced 1/2 inch thick

• 110g oyster mushrooms, torn into bite-size pieces

• 90g enoki mushrooms

• 1 small carrot, peeled, halved crosswise, thinly sliced lengthwise

How to make Anything Goes Donabe

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 spring onions 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, prawns, snapper, chicken, tofu, mushrooms, carrot, 2" spring onion 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 spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.