Mizutaki

Name: Mizutaki
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lbs bone-in chicken thighs, chopped; 1 piece dried kombu kelp; 6 cups water; 1/4 cup Japanese sake; 1 head Napa cabbage, chopped; 8 fresh shiitake mushrooms, stemmed; 14 oz medium-firm tofu, cubed; 4 scallions, sliced; 1/2 cup ponzu sauce

A traditional Japanese chicken hot pot with tender chicken simmered in a light broth with tofu and fresh vegetables, served with citrusy ponzu sauce.

55 minEasyServes 4380 cal/serving

JapaneseDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

2 lbs bone-in chicken thighs, chopped
1 piece dried kombu kelp
6 cups water
1/4 cup Japanese sake
1 head Napa cabbage, chopped
8 fresh shiitake mushrooms, stemmed
14 oz medium-firm tofu, cubed
4 scallions, sliced
1/2 cup ponzu sauce

Instructions

1

In a large pot, combine 6 cups water, 1 piece dried kombu kelp, and 1/4 cup Japanese sake over medium heat.
2

Add 2 lbs chopped bone-in chicken thighs and bring broth to a gentle simmer, skimming off any foam from the surface.
3

Cook until bone-in chicken thighs reaches an internal temperature of 165F, about 25 minutes, then discard dried kombu kelp.
4

Add 1 head chopped Napa cabbage, 8 stemmed fresh shiitake mushrooms, 14 oz cubed medium-firm tofu, and 4 sliced scallions and simmer for 8 minutes until softened.
5

Ladle hot broth, chicken, and vegetables into bowls and serve alongside 1/2 cup ponzu sauce for dipping.

Questions

Can I make Mizutaki gluten-free?

Yes. The gluten in this entry is 1/2 cup ponzu sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Mizutaki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mizutaki?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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