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Mizutaki (Japanese Chicken Hot Pot)
Serves 3–4 · About 50 min (20 min of this is just simmering the chicken on low heat)
A hot pot where vegetables and tofu are cooked in a broth made by simmering chicken from cold water, then dipped in ponzu.
① Cut the ingredients→② Simmer the chicken from cold water→③ Simmer the vegetables→④ Eat with ponzu
What to buy
Meat
Vegetables
Tofu
Seasonings & dry goods
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How to make it
1
Cut the vegetables, shiitake and tofu
- Peel the napa cabbage leaves off one at a time and wash them. On a cutting board, separate the white stems from the green leaves. Cut the stems 3 cm wide and the leaves 5 cm wide
- Cut the leek into 1 cm wide diagonal slices
- Cut off the shiitake stems
- Take the tofu out of the pack, put it on the cutting board, and cut into 8 pieces
How to tell it's doneEverything is cut and on a plate.
2
Cut the chicken thigh
- Cut the chicken thigh into bite-size pieces (about 3 cm)
- Use the drumettes whole, without cutting
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
How to tell it's doneThe thigh is cut, and you have washed your hands and the tools that touched the raw meat.
3
Simmer the chicken from cold water
- Put 1200 ml water, the drumettes, the thigh pieces and 3 tbsp sake in a clay pot (or a regular pot) and set over medium heat
- When it boils, skim off the whitish foam (aku) that rises to the top with a ladle and throw it away. Do this 2–3 times, until no more foam comes up
- Turn to low heat, put the lid on slightly off-center, and simmer for 20 min
How to tell it's doneThe broth is a little cloudy and whitish, and when you press a drumette with chopsticks, the meat starts to come off the bone.
Be carefulIf you keep it at a hard boil, the thigh meat gets tough. Keep the heat low, so the surface just trembles a little.
4
Season, then simmer the vegetables and tofu
- Add 2 tsp chicken bouillon powder and 1/2 tsp salt and stir
- Add the napa cabbage stems and shiitake and simmer over medium heat for 5 min
- Add the napa cabbage leaves, leek and tofu and simmer over medium-low heat for 5 min
How to tell it's doneThe napa cabbage leaves are soft. Cut the biggest piece of thigh in half: the inside is white, not pink. Open 1 drumette with chopsticks: the meat around the bone is not pink (it is OK if the bone itself is a little red).
5
Eat with ponzu
- Put about 2 tbsp ponzu in each small plate
- Take some food, dip it in the ponzu and eat. If it is too sour, add a little broth from the pot with a ladle
- Keep it on low heat while you eat. When the broth gets low, add 100 ml water and a pinch of salt
ReadyThere is food in the ponzu on your plate. Add more ponzu when it runs low.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The chicken is tough and dryIt boiled hard in step 3. Next time, turn to low heat once it boils and you have skimmed off the foam.
The broth is brown, cloudy and smells badNot all the foam was skimmed off. In step 3, keep skimming until no more foam comes up.
The drumette meat does not come off the boneIt did not simmer long enough. Keep simmering on low heat, 5 more min at a time.
The flavor is weakDip in more ponzu. If the broth itself is too mild, add salt a pinch at a time and taste.
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