HOW TO MAKE JAPANESE POT AU FEU | Dashi Braised Chicken and Vegetables

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a protein-rich alternative to tofu.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

This mix mimics mirin's sweetness and acidity.

Cut the carrots into chunky pieces by peeling the skin, cutting the top off, and then cutting into halves lengthwise.

Peel the potatoes, remove any eyes, cut them in half and add to the pot.

Cut the onion into quarters, keeping the root intact, and add to the pot.

Cut the napa cabbage into quarters, ensuring each piece has some core, and set aside.

Trim the fat from the chicken thighs, cut them into quarters, and add to the pot.

Add hondashi, salt, soy sauce, and 3 cups of water into the pot with the vegetables and chicken.

Cover the pot with a lid, even if it doesn't close completely, and bring to a boil.

Once boiling, reduce the heat to medium-low and cook for another 20 to 30 minutes until everything is well cooked.

Turn off the heat and serve in bowls, ensuring to include some broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens