Dashi-Braised Chicken Thighs 

Broth & Stock from the Nourished Kitchen by Jennifer McGruther; photographs by Jennifer McGruther

(Ten Speed Press, an imprint of Penguin Random House LLC, 2016, $17.99)

• 2 cups dashi (recipe follows) 
• 1 lb. shiitake mushrooms, stems reserved and caps sliced 1⁄4-inch thick 
• 2 tbsp. coconut oil 
• 1 clove garlic 
• 1 (1-inch) knob ginger 
• 6 skinless, bone-in chicken thighs 
• 2 tbsp. mirin 
• 6 green onions, white, light green and dark green parts, sliced thinly on the diagonal 
• 1 tbsp. sesame seeds Steamed rice, for serving 

Warm the dashi in a small saucepan over medium heat. Drop the shiitake stems into the saucepan so that they impart their flavor to the broth as it heats. 

Melt the coconut oil in a wide skillet over medium heat. When the oil begins to shimmer in the skillet, drop in the garlic and ginger, sautéing them together until they release their aroma, about 3 minutes. Arrange the chicken in the skillet and brown each piece in the hot fat, about 5 minutes per side. Using a pair of tongs, remove each piece of chicken from the pan and set it on a plate. Stir in the sliced shiitake caps and sauté them until cooked through and fragrant, about 8 minutes. Turn down the heat to medium-low and return the chicken to the pan. Pour in the dashi and mirin. Cover the pan and simmer the ingredients together for 10 minutes, then remove the cover, turn the heat up to medium-high, and continue braising the chicken until cooked through and tender, approximately 10-15 minutes. Sprinkle the cooked chicken and mushrooms with the sliced onions and sesame seeds. Serve warm in bowls over steamed rice. Serves 6.

DASHI

• 4 cups cold water
• 1 (6-inch strip) kombu (seaweed) 
• 1 cup bonito flakes 

Fill a saucepan with the water and drop in a strip of kombu. Bring to a bare simmer over medium-high heat, then pluck out the kombu with a pair of tongs and discard. Stir the bonito flakes into the hot water. Turn off the heat and cover the pot. Let the pot sit undisturbed until all of the bonito flakes sink to the bottom of the saucepan, about 10 minutes. Strain the broth through a fine-mesh sieve, discarding the solids. Use the dashi immediately, or pour it into a jar with a tight-fitting lid and store in the fridge for up to 5 days, or in the freezer for up to 6 months. Makes about 3 cups.

BALLAST POINT BREWING COMPANY GINGER BIG EYE 

San Diego-based Ballast Point Brewing and Spirits Company started in the back of a homebrew supply store in 1992. From those humble beginnings, it’s grown to be one of the biggest breweries in the U.S. and continually wins awards at beer competitions all over the country and world—thanks to the brewers’ obsession with ingredients, exploration of techniques, and perfect balance of taste and aroma. 

Ballast Point Ginger Big Eye is a brash, brassy and bitter India Pale Ale (IPA), which is considered by many to be the signature style of American craft beer. Originally imported to this country from England, IPAs are currently America’s chief beer-style export. Crafted in San Diego, this particular IPA is brewed with spicy Centennial hops and a malty base, before being infused with freshly skinned and sliced ginger root post-fermentation, resulting in a hop-forward flavor and hint of spiciness. As it blends across your palate, enjoy an almost candy-like component. Alongside the dashi-braised chicken’s distinct ginger, garlic and green onion flavors, it proves to be a palatable pairing.

—Laurie Desantiago, Manager, 36 Handles Pub & Eatery