Name: Anything Goes Donabe
Yield: 4 servings
Ingredients: 1 ounce bean thread noodles, soaked in water 15 minutes; 4 cups Dashi; 1/2 cup mirin; 1/2 cup light soy sauce (usukuchi); 4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick; 1/4 head of Napa cabbage, sliced into 2-inch pieces; 4 littleneck clams; 4 jumbo shrimp, preferably head-on; 1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick; 1 large skinless, boneless chicken thigh, cut into 1-inch pieces; 6 ounces firm tofu, sliced 1/2 inch thick; 4 ounces oyster mushrooms, torn into bite-size pieces; 3 ounces enoki mushrooms; 1 small carrot, peeled, halved crosswise, thinly sliced lengthwise

A donabe filled with vegetables tofu and mushrooms with a hand holding a set of chopsticks.

Photo by Peden & Munk

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

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