Believe it or not, the appeal of tossing some stuff into a pot and calling it a night was recognized several centuries before the Crock-Pot hit the market in 1970. As is often the case, the addition of convenience (in the form of a plug) subtracted finesse from the equation. Sometimes, a little more trouble brings forth a lot more reward.
Cooking with a Japanese donabe, or hot pot, is a fine compromise between simplicity and refinement. Though every culture has their take on broth-soaked stews, chances are this recipe for a hearty chicken dish from Naoko Takei Moore and Kyle Connaughtonโs Donabe: Classic and Modern Japanese Clay Pot Cooking will look much more presentable to the lunch-break crew than your typical kitchen-sink chili. Plus, the flashiness of setting a steaming hot pot in front of a table of houseguests speaks for itself. Like a cast iron skillet, a donabe is a little more work (in fact they both need to be seasoned) โ but the pictures below should be promise enough that itโs worth it. โ Nick Milanes
Note: This recipe is measured for one medium-size (2.5-quart/2.5 liters or larger) classic-style donabe.
Tori-Nabe, or Donabe Chicken Hot Pot
This nabe dish was made by Takako, the wife of Nagatani-enโs chairman, Yuji, when we visited them in Iga. She blends Japanese chicken stock and kombu dashi [see their recipes below] for a complex yet clean flavor, but you can make it entirely with either kind of stock, if you like. Like most good cooks, she never measures or weighs the ingredients that go into this dish. So the measurements in this recipe are what I re-created from memory. The dish goes well with yuzu-koshu as a condiment. โNaoko
Serves 4