Yuzu Kosho Chicken Nabe with Watercress and Shimeji Mushrooms

In a large pot or donabe, combine the dashi stock, soy sauce, mirin, and sake (if using). Bring to a simmer over medium heat.

Add the chicken pieces and cook until mostly cooked through, about 5-7 minutes.

Add the Napa cabbage and shimeji mushrooms to the pot. Cook until the cabbage is tender, about 5 minutes.

Stir in the yuzu kosho, starting with 1 teaspoon and adding more to taste.

Gently add the tofu (if using) and heat through.

Just before serving, add the watercress and cook for a minute until wilted. Do not overcook.

Garnish with sliced scallions and serve hot. You can also add cooked udon noodles to the pot for a more substantial meal.