Chicken Nabe (Tori Age-Nabe)

By Loretto J. Hulse, Herald staff writer

The cover of the Tri-City Herald's Food & Wine section Dec. 3 will feature make ahead meals and casseroles for dinner during the busy holiday season. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Chicken Nabe (Tori Age-Nabe)

Preparation time: 25 minutes

Cooking time: 36 minutes

Yield: 8 servings

This great one-pot chicken dish was adapted from Japanese One-Pot Cookery, by Masaru Doi. Serve with rice.

Eryngii mushrooms also are known as King Oyster and can be found at Japanese or other Asian markets; or substitute with 6 more shiitake.

Ingredients

1/4 cup flour

2 pounds bone-in chicken thighs, cut up with a cleaver into bite-size pieces

3 tablespoons or more canola oil

4 cups water

1 1/2 cups bonito flakes or 2 packs (0.35 ounces each) flavored bonito powder*

1 cup mirin

3/4 to 1 cup soy sauce

2 tablespoons sugar

2 each, cut into bite-sized pieces: eryngii mushrooms, Japanese or other small eggplants

1 green bell pepper, cored, seeded, cut into 1-inch chunks

1/2 napa cabbage, trimmed, cut into bite-sized pieces

1 onion, cut into bite-sized chunks

6 dried shiitake mushrooms, soaked in hot water 20 minutes until soft, cut into bite-sized pieces

1 block (12 ounces) firm tofu, cut into bite-sized chunks

1/2 bunch green onions, cut into 2-inch pieces

Instructions

Heat oven to 225 degrees. Place flour on a plate; coat the chicken pieces with the flour. Set aside.

Add oil to 1/2-inch deep in a large Dutch oven; heat over medium-high heat.

Cook the chicken in batches until browned, about 6 minutes per batch.

Transfer to a shallow baking pan; keep warm in oven. Drain all but 1 tablespoon of the fat from the Dutch oven.

Add the water, bonito flakes, mirin, soy sauce and sugar to the Dutch oven; heat just to a boil over medium-high heat. Add the chicken; reduce heat to a simmer. Cook 5 minutes. Add the mushrooms and eggplant; cook, stirring occasionally, 5 minutes. Add the bell pepper, cabbage, onion and rehydrated shiitake mushrooms; cook 5 minutes. Stir in tofu and green onions. Cook until all vegetables are tender but not over-cooked, about 3 minutes more. Serve in soup bowls.

* Note: Bonito flakes, made from a type of tuna, can be found in Japanese and other Asian markets.

Nutrition information per serving: 361 calories, 41 percent of calories from fat, 16 g fat, 3 g saturated fat, 54 mg cholesterol, 26 g carbohydrates, 25 g protein, 1,590 mg sodium, 4 g fiber.

From: Chicago Tribune

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Tuesday, Dec. 02, 2008

Chicken Nabe (Tori Age-Nabe)

By Loretto J. Hulse, Herald staff writer