We asked Eva Kosmas Floras of the insanely gorgeous food blog Adventures in Cooking to whip us up a one-pot dish that’s sure to transform our weeknight meals. Take a peak at her drool-worthy recipe for Sesame Drumsticks with Umami Rice.
Eva on her favorite one-pot meal:
“This dish takes advantage of the best part of one-pot cooking: Cleanup and serving are all concentrated into a single vessel. The drumsticks are seasoned, roasted, and sautéed in the same pot that renders a rich and delicious savory glaze. Once removed from the Dutch oven, the pot is then deglazed with mushroom broth, soaking in all the flavor of the drumsticks and spices. By the time the fresh shiitake mushrooms and jasmine rice are added to the vessel, the umami base makes it a most drool-worthy meal. The savory depth of flavor and the ease of preparation make this the perfect dinner for your night in!”
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 10 chicken drumsticks, about 3 lbs, bone in and skin on
- 2 tablespoons plus 5 teaspoons sesame oil
- 5 1/2 cups warm water
- 8 dried shiitake mushrooms
- 2 tablespoons mirin (sweet rice cooking wine)
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons light brown sugar
- 4 tablespoons ponzu sauce
- 2 teaspoons sesame oil
- 1 tablespoon plus 1 1/2 teaspoons soy sauce
- 1 small leek, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 cup thinly sliced fresh shiitake mushrooms
- 3 1/2 cups jasmine rice
1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix the garlic powder, salt, onion powder, black pepper, and cayenne pepper. Set aside.
2. Rub the chicken drumsticks down with 2 tablespoons sesame oil, and place them in the bottom of a large Dutch oven, spacing them out from each other in a single layer. Sprinkle both sides of the drumsticks with the spice mixture until coated.
3. Place the Dutch oven in the oven and roast, uncovered, for 40 minutes, or until the drumsticks are cooked through and the skin in golden.
4. While the drumsticks are cooking, you can begin preparing the umami base. Place the dried shiitake mushrooms in a bowl with the warm water and allow to soak for 45 minutes before removing the now-rehydrated mushrooms. Squeeze them over the bowl to allow any water in them to drip out, and then discard them, reserving the bowl of mushroom broth. Set the bowl aside.
5. Remove the pot from the oven, and using tongs, remove each drumstick from the pan and set aside on a large plate.
6. In a small bowl, whisk together mirin, rice vinegar, light brown sugar, 3 tablespoons ponzu, 2 teaspoons sesame oil, and 1 ½ teaspoons soy sauce. Place the Dutch oven on the stovetop over medium heat and add the ponzu mixture, using it to deglaze the bottom of the pan. Add the leek and garlic, and sauté until softened, about 3 minutes. Add the chicken drumsticks and turn to coat in glaze, about 1 minute. Remove the chicken and as much of the leek as you can from pan, and set them aside on a plate.
7. Measure out 5 cups of broth from the mushroom broth bowl and pour into the Dutch oven. Deglaze the pot once more. Add the fresh shiitake mushrooms, jasmine rice, 1 tablespoon ponzu, 1 tablespoon soy sauce, and 2 teaspoons sesame oil and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed by the rice and you can fluff it with a fork, stirring every 10 minutes to keep the rice from sticking to the bottom of the pot as it cooks, about 30-40 minutes.
8. Once the rice is done, add the drumsticks and leek to the pot and toss to combine. Serve immediately.