📝 About This Recipe
Originating from the vibrant food stalls of Fukuoka, Mizutaki is a masterclass in extracting deep, silky flavor from simple ingredients. This traditional Japanese hot pot features bone-in chicken simmered into a rich, milky collagen-filled broth that is both nourishing and incredibly elegant. Unlike other hot pots, the ritual begins by sipping the pure, seasoned broth before diving into the succulent chicken and seasonal vegetables, all brightened by a zesty ponzu dipping sauce.
🥗 Ingredients
The Broth Base
- 1 kg Chicken carcass or bones (rinsed thoroughly)
- 8 cups Water (cold, filtered preferred)
- 1 knob Ginger (2-inch piece, sliced into rounds)
- 2-3 stalks Green onions (white parts only, smashed)
- 1/4 cup Sake (dry Japanese rice wine)
Main Ingredients
- 600 g Chicken thighs (bone-in, skin-on, cut into bite-sized chunks)
- 300 g Chicken breast or thigh mince (for meatballs)
- 1/2 head Napa cabbage (cut into 2-inch pieces)
- 4-6 pieces Shiitake mushrooms (stems removed, decorative cross-cut on top)
- 1 bundle Enoki mushrooms (base trimmed)
- 1 large Tokyo Negi or Leek (sliced diagonally into 1-inch pieces)
- 1 block Firm Tofu (cut into cubes)
For the Tsukune (Meatballs)
- 1 small Egg (beaten)
- 1 tablespoon Potato starch (Katakuriko)
- 1 teaspoon Grated ginger (freshly squeezed juice and pulp)
Dipping and Finishing
- 1/2 cup Ponzu sauce (citrus-based soy sauce)
- 1 teaspoon Yuzu Kosho (fermented chili and yuzu paste)
- 2 cups Cooked white rice (for the final Zosui porridge)
- to taste Salt (fine sea salt)
👨🍳 Instructions
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1
Begin by blanching the chicken bones and bone-in thigh pieces in boiling water for 2-3 minutes until the exterior turns white. Drain and rinse under cold water, scrubbing away any dark marrow or impurities to ensure a clear, clean-tasting broth.
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2
In a large pot or Donabe (clay pot), combine the rinsed bones, 8 cups of water, ginger slices, smashed green onions, and sake. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low and simmer gently for at least 60 minutes. Frequently skim off any foam or fat that rises to the surface. The broth should become slightly opaque and fragrant.
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4
While the broth simmers, prepare the Tsukune (meatballs). Mix the minced chicken, beaten egg, potato starch, and grated ginger in a bowl until sticky and well combined. Set aside in the refrigerator.
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5
Prepare the vegetables: cut the napa cabbage, mushrooms, leeks, and tofu. Arrange them beautifully on a large platter.
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6
Strain the broth through a fine-mesh sieve into your serving pot (ideally a tabletop burner setup). Discard the bones and aromatics. Add the blanched bone-in chicken thigh pieces to this clean broth.
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7
Bring the pot back to a simmer. Before adding anything else, perform the traditional first step: ladle a small amount of pure broth into small cups, add a pinch of salt and chopped green onions, and sip it to appreciate the essence of the chicken.
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8
Using two spoons or your hands, form the chilled chicken mince into small 1-inch meatballs and drop them gently into the simmering broth.
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9
Add the tough parts of the napa cabbage and the leeks. Simmer for 5 minutes until they begin to soften.
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10
Add the remaining vegetables, mushrooms, and tofu. Cover and cook for another 5-7 minutes until the chicken is fully cooked through and the vegetables are tender.
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11
Serve by inviting guests to take pieces of chicken and vegetables, dipping them into individual bowls of ponzu sauce seasoned with a dab of yuzu kosho.
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12
For the finale (Zosui), once the ingredients are eaten, add the cooked rice to the remaining broth. Simmer for 3-4 minutes, stir in a beaten egg until just set, and season with salt for a comforting porridge.
💡 Chef's Tips
Do not skip the initial blanching of the chicken; this is the secret to a broth that is rich but never 'gamey' or cloudy. If you want a thicker, milkier broth (Paitan style), use a high-pressure cooker for the bones for 45 minutes or boil vigorously for 2 hours while replenishing water. Always use bone-in chicken for the main pieces; the marrow provides the essential gelatinous texture Mizutaki is famous for. Adjust the acidity of your dipping sauce by adding a squeeze of fresh lime or lemon to the ponzu if it feels too salty. When making the Zosui at the end, rinse your cooked rice in cold water first to remove excess starch; this keeps the final soup clear rather than gummy.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the chicken collagen. A side of lightly pickled cucumbers (Sunomono) provides a refreshing crunch between hot bites. Serve with extra Yuzu Kosho on the side for those who enjoy a spicy, citrusy kick. Hot roasted green tea (Hojicha) is the perfect non-alcoholic accompaniment to finish the meal. Provide small bowls of chopped scallions and grated daikon radish (Momiji Oroshi) as additional condiments for the ponzu.