dinner · dairy-free
Mizutaki (chicken hot pot)
Fukuoka-style hot pot of bone-in chicken in a milky kombu broth with cabbage, tofu and mushrooms, dipped in ponzu.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
Contains soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak kombu in water 30 minutes, add chicken and sake and bring to a boil; skim.
-
2
Simmer briskly 40 minutes until the broth turns cloudy and rich and the chicken reaches 74°C (165°F).
-
3
Transfer to the donabe at the table and add vegetables, tofu and mushrooms in batches.
-
4
Dip cooked pieces in ponzu with daikon, scallions and yuzu kosho.
-
5
Finish with rice or noodles in the leftover broth (shime).
