Mizutaki
Mizutaki, from above
Non vegFukuoka

Mizutaki

Chicken simmered in a milky white broth, dipped in ponzu. Hakata's elegant hot pot.

90 minTime
54 gProtein each
mildSpice
Hakata's hot pot2 chapters · 1 min read

Make it your way

Grandma's wayChicken in milky broth with ponzu.
The original
453kcalsame
54 gproteinsame
5 gfibresame
90minutessame

Mizutaki, from Hakata in Fukuoka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)800 g bone in pieces
Water8 cups
Kombua piece
Gingera few slices
Salt1 tsp
Napa cabbage (wombok, chinese leaf)¼ head
Firm tofu300 g, cubed
Button mushroomshiitake and enoki
Spring onion (green onion, scallion)in long pieces
Soy sauce4 tbsp
Lemon juice2½ tbsp
Rice vinegar1 tbsp plus 1 tsp
Radish (daikon radish, mooli)grated, to serve

Method

5 steps
  1. 1Blanch the chicken 2 minutes, rinse, then boil with water, kombu and ginger for 1 hour, skimming. Remove the kombu after 10 minutes.
  2. 2Season the broth lightly with salt and taste: it should be rich on its own.
  3. 3Mix soy, lemon juice and vinegar for ponzu.
  4. 4At the table, add cabbage, tofu, mushrooms and spring onion and simmer until tender.
  5. 5Drink a cup of broth first, then eat chicken and vegetables dipped in ponzu with grated radish.
Serve it like this

Serve the pot at the table, a small cup of broth first for each person, then chicken and vegetables with ponzu and grated radish.

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Make it a meal

What goes with Mizutaki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
With a main Zosui20 min
On the side Hijiki no nimono35 min
On the side Nasu dengaku30 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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