• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

• 16 chicken thighs with skin and bone (5 pounds)
• 1/2 cup dried wood ear mushrooms
• 10 cups water, divided
• About 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces)
• 2 (c) stalks burdock root (sometimes called gobo) or salsify (optional)
• 1 teaspoon distilled white vinegar or fresh lemon juice
• 3 tablespoons canola oil
• 2 large onions, coarsely chopped
• 1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
• 3 tablespoons finely chopped peeled ginger
• 3 tablespoons finely chopped garlic
• 1 cup mirin (Japanese sweet rice wine)
• 1 cup white miso (also called shiro miso)
• 1/2 cup soy sauce
• 1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)
• Accompaniment: steamed Asian white rice
• Garnish: chopped scallions

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