Name: Chicken and Vegetable Donabe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 cups low-sodium chicken broth; 3 garlic cloves, thinly sliced; 1 (2-inch) piece ginger, peeled and halved; 1½ pounds boneless, skinless chicken thighs, sliced into ⅛-inch-thick strips; Kosher salt and black pepper; 8 ounces tender mushrooms (maitake, beech, or enoki), stemmed and broken into clusters; 6 ounces napa cabbage, chopped into 2-inch pieces (about 2 cups); 6 ounces daikon, peeled, halved lengthwise, and sliced crosswise ¼-inch thick; 3 scallions, cut into 1-inch lengths; 1 large carrot, peeled and thinly sliced; ¼ cup ponzu; ½ teaspoon toasted sesame oil; 1 teaspoon yuzu kosho (optional)

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This Chicken and Vegetable Donabe is my go-to when I want something warm, nourishing, and incredibly flavorful without spending hours in the kitchen. Traditionally made in a Japanese clay pot, this version uses a Dutch oven, which still keeps the heat beautifully and makes enough to serve a cozy table of four. The chicken, vegetables, and aromatic broth come together in one pot, and a drizzle of citrusy ponzu sauce at the end gives it a bright, refreshing finish. If I feel like a little heat, I add yuzu kosho, but it’s just as comforting without.

Chicken and Vegetable Donabe

Why You’ll Love This Recipe

I love that this recipe is truly a complete meal in a single pot — there’s protein, a variety of vegetables, and a flavorful broth all simmered together. It’s ready in under 30 minutes, making it perfect for a weeknight dinner. The mix of umami-rich broth with crisp-tender vegetables makes every bite satisfying, and the ponzu sauce adds just the right tang to keep things interesting. Plus, it’s endlessly adaptable depending on the vegetables I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups low-sodium chicken broth
3 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and halved
1½ pounds boneless, skinless chicken thighs, sliced into ⅛-inch-thick strips
Kosher salt and black pepper
8 ounces tender mushrooms (maitake, beech, or enoki), stemmed and broken into clusters
6 ounces napa cabbage, chopped into 2-inch pieces (about 2 cups)
6 ounces daikon, peeled, halved lengthwise, and sliced crosswise ¼-inch thick
3 scallions, cut into 1-inch lengths
1 large carrot, peeled and thinly sliced
¼ cup ponzu
½ teaspoon toasted sesame oil
1 teaspoon yuzu kosho (optional)

Directions

In a large Dutch oven, I combine the chicken broth, garlic, and ginger. I season the chicken with salt and pepper and add it to the pot. Over high heat, I bring it to a boil, skimming off any foam or fat that rises to the surface. Once the foam subsides (about 5 minutes), I lower the heat to medium-low.
I add the mushrooms, napa cabbage, daikon, scallions, and carrot, arranging them in sections. I season again with a little salt, cover, and simmer over medium to medium-low heat until the chicken is cooked through and the vegetables are tender, about 10 minutes. Then I discard the ginger and adjust seasoning as needed.
In a small bowl, I stir together the ponzu, sesame oil, and yuzu kosho (if using).
I ladle the donabe into bowls and drizzle with the ponzu mixture before serving.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes from start to finish — perfect for a quick yet deeply comforting dinner.

Variations

I sometimes swap the chicken thighs for thinly sliced beef or tofu for a vegetarian version. Shiitake mushrooms bring an earthier note if I can’t find maitake or enoki. In place of napa cabbage, bok choy works beautifully. For a spicier kick, I add a pinch of chili flakes or a bit more yuzu kosho to the ponzu sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the donabe gently on the stove over low heat to keep the vegetables from getting mushy. If the broth has thickened, I add a splash of chicken broth or water to loosen it up.

FAQs

What is ponzu, and can I skip it?

Ponzu is a Japanese citrus-based sauce that adds a tangy, savory flavor. I find it really brightens the dish, but I can skip it or replace it with a mix of soy sauce and lemon juice in a pinch.

Can I use bone-in chicken?

Yes, but I slice the meat off the bones so it cooks quickly. Bone-in pieces will need more simmering time.

Do I need a donabe pot to make this?

No. While traditional donabe pots are beautiful and hold heat well, I use a Dutch oven for convenience, and it works perfectly.

Can I make this ahead?

Yes, but I prefer to cook the vegetables right before serving so they stay fresh and crisp-tender.

Is yuzu kosho necessary?

No, it’s optional. I like the subtle heat and citrus aroma it brings, but the dish is still delicious without it.

Conclusion

This Chicken and Vegetable Donabe is the kind of dish that makes me feel both comforted and refreshed at the same time. It’s quick enough for a weeknight, yet special enough to serve to guests. With its savory broth, tender chicken, and bright ponzu drizzle, it’s a recipe I find myself coming back to whenever I crave something simple but deeply satisfying.