Nourish: Yuzu Kosho Simmered Chicken
January 12, 2026
January is about reaching for comfort. Slower days, simple meals, and cooking just enough for yourself. This one pot, single serve dish is for evenings when you want something warm and grounding without overthinking it. Chicken is gently simmered in dashi, then finished with yuzu kosho for a soft citrus heat. It’s satisfying on its own, but especially comforting spooned over a bowl of hot, steaming rice.
Ingredients
- 1 chicken thigh, cut into bite sized pieces
- 1 small leek, sliced
- 1 cup dashi
- 1 tablespoon of neutral oil
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- ½ to 1 teaspoon of yuzu kosho, to taste
Steps
- Heat the oil in a small pot over medium heat and gently sauté the leeks until softened and fragrant, then add the dashi and bring to a light simmer before adding the chicken pieces, soy sauce, mirin and sake; let everything simmer gently until the chicken is cooked through and tender and the broth has taken on a rich, savoury depth.
- Then turn off the heat and stir in the yuzu kosho, tasting and adjusting to your preferred level of citrusy heat before serving hot, ideally with freshly steamed rice.
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