Ingredients
Scale
Gathering the ingredients for a Japanese one pot dish feels like assembling a well-loved cast of characters, each bringing their own charm to the story.
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 cups dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 large carrot, sliced
- 1 onion, sliced
- 2 potatoes, peeled and cubed
- 1 cup sliced mushrooms
- 2 cups cooked white rice
- 2 green onions, chopped
- 1 tablespoon sesame seeds
If you’re missing an ingredient, don’t fret. Mama Lou always encouraged creativity in the kitchen. You can substitute chicken with tofu for a vegetarian version, or add different vegetables like spinach or bok choy depending on what’s in your fridge.
Instructions
Let’s dive into the heart of the process, where ingredients transform into a heartwarming meal.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chicken pieces and cook until lightly browned, about 5 minutes.
- Add the sliced onion and cook until translucent, stirring occasionally.
- Pour in the dashi stock, soy sauce, mirin, and sugar. Stir well to combine.
- Add the carrot, potatoes, and mushrooms to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes, or until the vegetables are tender.
- While the pot is simmering, cook your rice according to package instructions.
- Once the vegetables are tender, taste the broth and adjust seasoning if needed. I often remember Mama Lou reminding me to trust my palate and adjust as necessary.
- Serve the dish over a bed of cooked white rice, garnished with chopped green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International