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.

Tweet This