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 20m

Cook 50m

Total 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

Ingredients

(Servings: 4)

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)

Nutrition Facts

Calories

1,168kcal

58%
Fat

58g

2%
Saturated Fat

12g

0%
Carbohydrates

29g

1%
Fiber

8g

0%
Sugar

5g

0%
Protein

116g

5%
Cholesterol

557mg

27%
Sodium

935mg

46%

Percent Daily Values are based on a 2,000 calorie diet.

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