Recipes>Chicken Recipes
Mizutaki: A Japanese Hot Pot
by Catherine Phipps from Chicken: Over two hundred recipes devoted to one glorious bird
Easy
Mizutaki; a gently cooked Japanese-inspired hot pot recipe. A medley of Chinese cabbage, soy sauce, shiitake mushrooms and glass noodles along with chicken thighs.
Discover more delicious Quick recipes
Tasty dishes ready in 30 minutes or less
From the book
Chicken: Over Two Hundred Recipes
Catherine Phipps
Chicken: Over two hundred recipes devoted to one glorious bird
Inspiring chicken recipes to expand your repertoire
Delicious recipes for family occasions
Simple, classic dishes for every level of cooking expertise
Buy From
Introduction
This is what you get when you combine Japanese precision and elegance with economy: a hot pot that is prepared and served in a very specific way, but which is infinitely variable in terms of the ingredients used. Discrete little groups of vegetables and meat are arranged in a shallow casserole, then gently cooked in broth. This is often done at the table, with more and more ingredients being added as others are removed. The trick is to keep the different kinds of vegetables apart.
The dipping sauce is very sour, but is a perfect foil for the mellow hot pot. You can find yuzu (a citrus fruit which is very popular in Japan), or bottled yuzu juice, easily now, thanks to larger supermarkets stocking them.
Tags
Ingredients
| For the hot pot: | |
|---|---|
| 1 | large piece kombu |
| ½ | head of Chinese leaf cabbage, cut into thin wedges |
| 6 | boneless chicken thighs, skinned and cut into slices |
| 2 | leeks, sliced into 5cm pieces on the diagonal |
| 1 | large carrot, peeled and cut into very thin batons |
| 100g | shiitake mushrooms, sliced |
| A handful | of sprouting broccoli or any kind of oriental green vegetable |
| glass noodles, preferably made from sweet potatoes (optional) | |
| Up to 1l | of light chicken stock |
| Sea salt | |
| For the ponzu dipping sauce: | |
| 100ml | dark soy sauce |
| 50ml | brown rice vinegar |
| 50ml | yuzu or lemon juice |
| Finely grated zest of 1 yuzu or unwaxed lemon |
Essential kit
You will need a casserole dish and small bowls and chopsticks to serve.
Method
Lie the kombu in the base of a casserole. Cover it with the Chinese cabbage; this will serve as a base for the other ingredients and make them easier to arrange. Mentally divide your pot into six wedges and arrange the chicken, four types of vegetables and noodles over the cabbage, making sure they remain apart from one another.
Gradually pour over the stock until it reaches the top of the vegetables, chicken and noodles; they should not be completely immersed. Season with salt, then cover and bring to a simmer. Simmer for eight to 10 minutes, until everything is cooked through. To make the dipping sauce, simply combine the ingredients together.
Serve, passing round small bowls and chopsticks for everyone to help themselves, providing plenty of ponzu dipping sauce.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Quick Recipes
View all
Overnight Oats Three Ways
by Niall Kirkland from The Good Bite Easy
Crispy Garlic Salmon Bites with Bang Bang Sauce
by Niall Kirkland from The Good Bite Easy
More Chicken Recipes
View all
Spiced Chicken Curry with Curry Leaves, Garlic, Chilli and Tamarind
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
James Martin’s Coq au Vin
by James Martin from James Martin’s Saturday Morning Cookbook
More Dinner Party Recipes
View all
Boozy Mint Tiramisu
by Remi Idowu from Sugar & Spice
Mary Berry’s Burrata Caprese Sharing Platter
by Mary Berry from Mary 90: My Very Best Recipes
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
