Japanese Style One Pot Supper
Experience the comforting flavors of a Japanese-style one-pot supper with this quick and easy recipe! Perfect for busy weeknights, this delightful dish combines tender chicken thighs, hearty udon noodles, and a rich, umami-packed broth infused with soy sauce, mirin, and dashi stock. The addition of shiitake mushrooms, sweet carrots, and crisp baby bok choy ensures a medley of textures and nutrients in every bite. Fragrant garlic and ginger sautéed in sesame oil create an irresistible base, while soft-boiled eggs and fresh green onion garnish add the perfect finishing touch. With just 40 minutes from start to finish and minimal cleanup, this one-pot meal is your go-to for an authentic and satisfying Japanese dinner at home.
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Recipe Information
Ingredients
- 500 g boneless skinless chicken thighs
- 60 ml soy sauce
- 60 ml mirin (sweet rice wine)
- 1000 ml dashi stock
- 150 g shiitake mushrooms
- 1 large carrot
- 2 heads baby bok choy
- 400 g udon noodles (fresh or frozen)
- 3 stalks green onions
- 15 ml sesame oil
- 2 cloves garlic
- 10 g ginger
- 2 pieces soft-boiled eggs
Instructions
Prep the ingredients: Mince the garlic and ginger. Slice the green onions, separating the white and green parts. Cut the carrot into thin matchsticks, remove the stems from the shiitake mushrooms, and slice them thinly. Halve the baby bok choy lengthwise.
Heat sesame oil in a large pot over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
Cut the chicken thighs into bite-sized pieces. Add them to the pot and cook for 4-5 minutes, stirring occasionally, until they are lightly browned and no longer pink on the outside.
Pour in the soy sauce, mirin, and dashi stock. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the sliced shiitake mushrooms and carrots to the pot. Simmer for 10 minutes to allow the flavors to meld.
While the broth simmers, prepare the noodles according to the package instructions (if using fresh or frozen noodles, this will take only a few minutes). Drain and set aside.
Add the baby bok choy to the pot and simmer for another 2-3 minutes until tender but still vibrant green.
Divide the cooked udon noodles into four bowls. Ladle the hot broth, chicken, and vegetables over the noodles.
Top each bowl with a halved soft-boiled egg and the green parts of the sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 40.8 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 650 mg | 50% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
