Equipment

Classic-style Donabe 1.5-qt (1,500 ml) or larger or Kamado-san 3 rice-cup size

Servings

2 - 3

Ingredients

• 8 oz (220 g) ground chicken
• 7 oz (200 g) medium-firm tofu, press-drained of excess moisture
• 3 – 4 medium shiitake mushrooms, minced
• 1/4 cup (60 ml) Saikyo miso or sweet white miso
• Some freshly-ground black pepper
• 1 lb (450 g) napa cabbage (medium-size full leaves)
  1 1/4 cups (300 ml) water
• 1/4 cup (60 ml) sake
• 1 Vegetable dashi bag
• A good pinch of sea salt
  A small knob ginger, cut into very fine shreds
  A few cloves garlic, thinly-sliced
• Green onion, thinly sliced crosswise
• Yuzu-kosho, soy sauce and/ or your choice of condiments to taste

Procedure

1. Combine the ground chicken, tofu, shiitake, Saikyo miso and some black pepper in a bowl. Mix well by hand. 
2. Place a piece of napa cabbage leaf on a cutting board. Spread a good spoonful of the chicken mixture over the napa cabbage. Layer with napa cabbage and the chicken mixture a few more times. Set aside. Repeat the process with the remaining ingredients.
3. Cut each set (from the bottom side) into about 2” (5 cm) pieces, and start to fill the donabe from the outer side. Make sure to pack up tightly.
4. Pour the water and sake, and break the dashi bag and sprinkle over the top, followed by the sea salt, ginger and garlic.
5. Cover with lid, and set over medium-high heat. Once it starts to boil, turn down the heat to gentle simmer. Cook for 20 – 25 minutes, or until everything is cooked through and the napa cabbage is very tender.
6. Garnish with some green onion. Serve the dish into individual bowls at a table (with the soup), and enjoy with a dab go yuzu-kosho or drizzle of the soy sauce, if you like.