This Japanese dish is a great option when having guests around for an informal dinner. Serve some steamed Japanese rice with this chicken recipe. You may like to make some other types of Japanese dishes when making this dish for a dinner party.

Place the diced chicken into a saucepan with the dashi, mirin, soy sauce and sugar. Bring to a simmer and cook for 30 minutes. Remove the chicken and leave aside. Skim the fat off the chicken broth and keep simmering. Chop all the vegetables and add to the simmering chicken broth. Cook the vegetables long enough so the vegetables are still crisp. Place the cooked chicken into a Japanese serving dish and ladle the vegetables and chicken broth over the top of the chicken. Place in the center of the table. Guests serve themselves by using chopsticks and dipping the chicken and vegetables into Ponzu sauce.

3 pounds of diced chicken thigh meat

12 cups dashi

½ cup mirin wine

½ cup soy sauce

4 tablespoons sugar

Vegetables

8 ounces bamboo shoots

3 leeks

3 carrots

1 bunch spinach

8 shiitake mushrooms

8 ounces bean curd

¼ small Japanese cabbage

Ponzu sauce for dipping

Time to make 45 minutes Serves 8