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Mizutaki (Japanese Chicken Hot Pot)

Name: Mizutaki (Japanese Chicken Hot Pot)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1.5 lb napa cabbage (roughly ¼ head or 8 leaves); 1 Tokyo negi (naga negi; long green onion) (or use 2 green onions/scallions); ⅔ carrot (3.5 oz, 100 g); 6 stalks mizuna (Japanese mustard green) (3 oz, 85 g; or other leafy greens); 1 medium-firm tofu (momen dofu) (14 oz, 397 g); 1 package maitake mushrooms (3.5 oz, 100 g; or other mushrooms); 1 package shimeji mushrooms (3.5 oz, 100 g; or other mushrooms); 1.3 lb bone-in skin-on chicken thighs (roughly 3 pieces; if you don’t have a butcher knife at home, ask the butcher to cut into smaller pieces; skip for vegan/vegetarian); 1 lb boneless, skinless chicken thighs (roughly 2 pieces; skip for vegan/vegetarian); For the Soup Stock:; 5 cups water; 1 piece kombu (dried kelp) (0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece); 2 Tbsp sake (I used Sho Chiku Bai Classic Junmai); 2 slices ginger; For the Dipping Sauce:; ponzu; green onions/scallions (chopped); yuzu kosho (Japanese citrus chili paste) (optional); shichimi togarashi (Japanese seven spice) (for a spicy taste)

Prep Time

20m

Cook Time

50m

Total Time

1h 10m

This Japanese Chicken Hot Pot recipe, also known as Mizutaki, is a comforting and nutritious dish. It features a selection of fresh vegetables, tofu, and bone-in, skin-on chicken thighs cooked in a flavor-packed soup stock. The dish is served with a tangy and spicy dipping sauce for a wonderful hot pot experience.

Chicken

Hot Pot

Nabe

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

1.5 lb napa cabbage (roughly ¼ head or 8 leaves)

1 Tokyo negi (naga negi; long green onion) (or use 2 green onions/scallions)

⅔ carrot (3.5 oz, 100 g)

6 stalks mizuna (Japanese mustard green) (3 oz, 85 g; or other leafy greens)

1 medium-firm tofu (momen dofu) (14 oz, 397 g)

1 package maitake mushrooms (3.5 oz, 100 g; or other mushrooms)

1 package shimeji mushrooms (3.5 oz, 100 g; or other mushrooms)

1.3 lb bone-in skin-on chicken thighs (roughly 3 pieces; if you don’t have a butcher knife at home, ask the butcher to cut into smaller pieces; skip for vegan/vegetarian)

1 lb boneless, skinless chicken thighs (roughly 2 pieces; skip for vegan/vegetarian)

1 piece kombu (dried kelp) (0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece)

2 Tbsp sake (I used Sho Chiku Bai Classic Junmai)

green onions/scallions (chopped)

yuzu kosho (Japanese citrus chili paste) (optional)

shichimi togarashi (Japanese seven spice) (for a spicy taste)

Mizutaki (Japanese Chicken Hot Pot)

Ingredients

For The Soup Stock

For The Dipping Sauce

Steps

Nutrition Facts

Mizutaki (Japanese Chicken Hot Pot)

Ingredients

For The Soup Stock

For The Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts