Mizutaki is a Japanese nabe (hot pot dishes.) Chicken and other ingredients are simply simmered in dashi soup. It’s usually simmered at dining tables, and usually a pot is shared by some people. Take cooked ingredients in small bowls and eat them, dipping in ponzu sauce.

Ingredients:

  • 1 lb. boneless chicken thighs
  • 3 cups konbu dashi soup stock
  • 1 tofu, cut into small blocks
  • 2 lb. hakusai (Chinese cabbage), chopped
  • 8 shiitake mushrooms, stems removed
  • 1 negi, or 1 leek, rinsed and diagonally sliced
  • 1 shungiku (chrysanthemum greens) *if available
  • *ponzu sauce for dipping

Direction:

  • Cut chicken into small pieces.
  • Put kombu dashi soup stock and chicken in an electric pan or donabe pot.
  • Heat the soup and bring to a boil. Skim off any foam or impurities that rise to the surface.
  • Turn down the heat to low and simmer the chicken until cooked.
  • Add other ingredients and simmer until softened.
  • Serve some ponzu sauce in small bowls.
Tagged: Stuart