Tickle your tastebuds and warm your insides with this easy mizutaki chicken hot pot recipe. Mizutaki is a nabe-style hot pot dish of chicken and assorted vegetables that is boiled in a large pot filled with dashi broth. Like other nabe dishes, mizutaki is typically prepared communally, at the table, with an electric cooker. We recommend you enjoy this warming dish during the colder winter months.
Ingredients:
- 500g chicken
- 1 pack of tofu
- 1 head of hakusai chinese cabbage
- 8 shiitake mushrooms
- 1 leek
- 1 carrot
- Perilla leaves to serve (optional)
- 1 sachet konbu kelp dashi soup stock
- Ponzu citrus seasoned soy sauce dipping sauce, to taste
Instructions:
- Start by cutting up the chicken into small bite-size pieces. Slice the tofu into small cubes. Slice up the cabbage into bite-size pieces. Remove the stems from the shiitake mushrooms. Cut the leek and carrots into thin rounds.
- Mix the sachet konbu kelp dashi soup stock powder with 1L hot water and taste the dashi.
- Start heating the dashi soup stock on the stove and add the chicken. Remove any foam or impurities that rise to the surface of the liquid. Turn the heat down after boiling and allow the chicken to simmer.
- Add the other ingredients to the pot and simmer them until soft and fully cooked. In separate small serving bowls, add a little ponzu sauce and then dip the cooked ingredients in the ponzu before eating. Add some perilla leaves if you would like before serving.
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