📝 About This Recipe
Hailing from the Fukuoka region of Japan, Mizutaki is a masterclass in simplicity and depth, featuring chicken simmered slowly to create a rich, silky, collagen-packed broth. Unlike other hot pots, the star here is the purity of the poultry, enhanced by seasonal vegetables and a bright, citrusy ponzu dipping sauce. It is a communal dining experience that nourishes the body and soul, culminating in a flavorful 'Zosui' rice porridge made from the final, concentrated essence of the pot.
🥗 Ingredients
The Broth Base
- 2 lbs Bone-in chicken thighs and drumsticks (cut into 2-inch chunks)
- 4-6 pieces Chicken wings (adds extra collagen for a richer body)
- 1 4-inch piece Kombu (dried kelp) (wiped lightly with a damp cloth)
- 8 cups Water (filtered water preferred)
- 1/2 cup Sake (dry Japanese rice wine)
- 1 1-inch knob Ginger (sliced into thin rounds)
Hot Pot Additions
- 1/2 head Napa cabbage (cut into 2-inch pieces, white and green parts separated)
- 4-6 pieces Shiitake mushrooms (stems removed, decorative cross-cut on caps)
- 1 bunch Enoki mushrooms (roots trimmed, pulled into small clusters)
- 1 large Tokyo Negi or Leeks (sliced diagonally into 1-inch pieces)
- 1 block Medium-firm Tofu (cut into 1.5-inch cubes)
- 1/2 Carrot (sliced into decorative blossoms)
Dipping Sauce and Condiments
- 1 cup Ponzu sauce (store-bought or homemade)
- 4 inch piece Daikon radish (grated (Momiji Oroshi))
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 3 stalks Green onions (finely chopped)
- 1 teaspoon Yuzu Kosho (fermented citrus chili paste)
👨🍳 Instructions
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1
Prepare the chicken by blanching: Place the bone-in chicken pieces in a large pot of boiling water for 2-3 minutes. Drain and rinse under cold water, removing any grey impurities or bits of blood. This ensures a clear, elegant broth.
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2
In a large Donabe (clay pot) or a heavy-bottomed Dutch oven, place the kombu and 8 cups of water. Let it soak for at least 20 minutes.
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3
Add the blanched chicken pieces, ginger slices, and sake to the pot. Bring to a very gentle simmer over medium heat.
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4
Just before the water begins to boil, remove the kombu piece to prevent the broth from becoming slimy or bitter.
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5
Lower the heat to a simmer. Use a fine-mesh skimmer to meticulously remove any foam or fat that rises to the surface. Simmer uncovered for 40-50 minutes until the broth turns slightly opaque and the chicken is tender.
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6
While the broth simmers, prepare your vegetables and tofu. Arrange them beautifully on a large platter for serving at the table.
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7
Prepare the condiments: Grate the daikon and squeeze out excess moisture. Mix with a pinch of chili powder if desired to make 'Momiji Oroshi'. Set out individual bowls with ponzu, chopped scallions, and yuzu kosho.
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8
Once the broth is ready, add the white, tougher parts of the napa cabbage, the carrots, and the leeks. Cook for 5 minutes.
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9
Add the mushrooms, tofu, and the leafy green parts of the napa cabbage. Simmer for another 3-5 minutes until the vegetables are wilted and the tofu is heated through.
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10
Place the pot on a portable burner in the center of the dining table. Before eating the solids, ladle a small amount of the pure broth into cups, add a pinch of salt and scallions, and sip it to appreciate the essence of the chicken.
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11
Invite guests to help themselves to chicken and vegetables, dipping them into their individual bowls of ponzu seasoned with the prepared condiments.
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12
As the ingredients are eaten, continue to add more vegetables to the simmering pot as needed.
💡 Chef's Tips
Always use bone-in chicken; the marrow is essential for the characteristic flavor and mouthfeel of authentic Mizutaki. Don't skip the blanching and rinsing step; it is the secret to a professional-grade, clean-tasting broth without 'gamey' odors. Keep the simmer gentle; a rolling boil will make the broth cloudy and the chicken tough. If the broth reduces too much, top it up with a bit of hot water or dashi to keep the ingredients submerged. For the best texture, add the delicate enoki mushrooms and cabbage leaves last so they don't overcook.
🍽️ Serving Suggestions
Serve with a chilled Japanese Junmai Ginjo sake to cut through the richness of the chicken broth. A side of lightly pickled cucumbers (Sunomono) provides a refreshing crunch between bites of hot pot. At the end of the meal, add cooked rice and a beaten egg to the remaining broth to make 'Zosui' (rice porridge). Pair with hot green tea (Genmaicha) for a cozy, non-alcoholic accompaniment. Offer extra Yuzu Kosho on the side for those who enjoy a spicy, citrusy kick.