Best 2 Japanese Style One Pot Supper Recipes

Tantalize your taste buds with the delectable array of one-pot Japanese suppers presented in this article. Embark on a culinary journey to the Land of the Rising Sun, where umami-rich flavors and fresh ingredients harmoniously blend in a symphony of taste. From the classic Chicken Teriyaki Donburi, a harmonious fusion of tender chicken, savory teriyaki sauce, and fluffy rice, to the soul-satisfying Salmon Miso Soup, where delicate salmon fillets swim in a warm embrace of flavorful miso broth, this article offers a smorgasbord of one-pot wonders.

Savor the comforting simplicity of Japanese Curry Rice, where succulent chicken or vegetables mingle in a velvety, aromatic curry sauce served over fluffy white rice. Experience the delightful fusion of East and West in the One-Pot Japanese Pasta, where al dente pasta dances with a medley of colorful vegetables and a tantalizingly tangy sauce. For a vegetarian delight, indulge in the savory goodness of Vegetable Udon Stir-Fry, where an assortment of crunchy vegetables and tender udon noodles come together in a symphony of flavors. Dive into the savory depths of Pork Soboro Donburi, where minced pork, simmered in a mixture of soy sauce, mirin, and sake, takes center stage atop a bed of fluffy rice. And for a quick and easy weeknight meal, whip up the One-Pot Japanese Chicken and Rice, where tender chicken, fluffy rice, and an array of colorful vegetables unite in a flavorful one-pot feast.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT JAPANESE CURRY CHICKEN AND RICE

One-Pot Japanese Curry Chicken and Rice image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Categories dinner, grains and rice, one pot, poultry, vegetables

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

JAPANESE-STYLE ONE POT SUPPER

Japanese-Style One Pot Supper image

This is being posted as per a request. I found it in Sunset Magazine, December 2007 edition. Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.

Provided by Manami

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 ounces dried bean thread noodles (saifun or cellophane noodles,)
5 cups reduced-sodium chicken broth
1/2 cup mirin or 1/2 cup cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3 -5 slices peeled fresh ginger (thin slices)
12 ounces chicken thigh fillets or 12 ounces chicken breast fillets, cut into 1-inch dice
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap peas or 4 ounces snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in . cubes
3 green onions, cut into 1-in . lengths (green and white parts)
sriracha hot chili sauce

Steps:

In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
Drain and cut into 6- to 10-in. lengths.
In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat.
Reduce heat and simmer, covered, 5 minutes.
Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot.
Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes.
Set pot on the table so people can serve themselves, with Sriracha on the side.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better your dish will taste. Look for fresh vegetables, fruits, and meats. If possible, buy organic or locally grown produce.
Don't be afraid to experiment: Japanese cuisine is very versatile, so feel free to experiment with different ingredients and flavors. You might be surprised at what you come up with!
Use a variety of cooking techniques: Japanese cuisine uses a variety of cooking techniques, including steaming, boiling, frying, and grilling. This helps to create a variety of textures and flavors in your dishes.
Pay attention to presentation: Japanese cuisine is known for its beautiful presentation. Take some time to arrange your dishes in an attractive way. This will make your meal even more enjoyable.

Conclusion:

Japanese one-pot suppers are a delicious, healthy, and easy way to enjoy a meal. They are perfect for busy weeknights or when you are short on time. With a little planning and preparation, you can create a Japanese one-pot supper that your whole family will love. So next time you are looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!

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