Mizutaki is a traditional Japanese hot pot featuring tender chicken simmered in a light, clear broth alongside fresh vegetables and tofu. Originating from Fukuoka in Kyushu, this dish is simple yet deeply nourishing — the chicken’s natural flavor infuses the broth, creating a gentle umami taste that perfectly complements the fresh ingredients. It’s typically enjoyed in colder months and served with ponzu dipping sauce for a refreshing citrusy balance.
Ingredients
- 500 g chicken (bone-in pieces preferred, such as thighs or drumettes)
- 1/2 block tofu (cut into cubes)
- 1/4 head napa cabbage (chopped)
- 1 bunch mizuna or spinach
- 1 leek or green onion (sliced diagonally)
- 4–5 shiitake or shimeji mushrooms
- 1 medium carrot (sliced)
- 4 cups water
- 1 small piece kombu (dried kelp)
- Ponzu sauce, for dipping
Instructions
- In a large pot, add water and kombu. Heat slowly until just before boiling, then remove the kombu.
- Add chicken pieces and simmer gently, skimming off any foam to keep the broth clear.
- Once the chicken is nearly cooked, add tofu, mushrooms, carrot, and leek. Simmer until vegetables are tender.
- Add cabbage and mizuna at the end to retain their texture and color.
- Serve directly from the pot, dipping each ingredient into ponzu sauce before eating.
Tips
- Bone-in chicken gives the broth deeper flavor, but boneless can be used for convenience.
- Adjust cooking time — simmer longer for a richer broth, or shorter for a lighter flavor.
- Save the leftover broth — you can add rice or noodles at the end to create zosui (rice porridge) or udon nabe.
Serving Ideas
- Serve with small bowls of ponzu sauce and grated daikon for each person.
- Pair with steamed rice and a light Japanese beer or sake.
- Perfect for a cozy winter dinner or family gathering.
Get sauce in Amazon : Kikkoman Ponzu Citrus Seasoned Dressing and Sauce
Leave a Reply