Mizutaki
Mizutaki is a traditional Japanese hot pot dish that has been enjoyed for centuries. Originating in the Fukuoka region of Japan, this simple yet flavorful dish became a popular winter meal during the Meiji era, serving as a social meal that encourages communal dining.
Ingredients
Preparation
Step 1: Prepare the Chicken
Begin by slicing the chicken into bite-sized pieces, ensuring that the skin is left on for added flavor. Set aside.
Step 2: Vegetables and Tofu
Wash and coarsely chop the napa cabbage. Slice the shiitake mushrooms, discarding the stems. Cut the tofu into cubes and slice the carrot into rounds. Chop the green onion for garnish.
Step 3: Prepare the Broth
Soak kombu in water for at least 30 minutes. Bring to a simmer in a pot, being careful not to boil it, for about 10 minutes to create a flavorful broth base.
Cooking Process
Step 1: Combine Ingredients
Add the prepared chicken, napa cabbage, shiitake mushrooms, tofu, and carrot into the broth. Cook collaboratively on the dining table for an engaging experience.
Step 2: Cooking Time
Allow the ingredients to simmer together until cooked through, approximately 20–30 minutes. Use a cooking timer to keep track.
Step 3: Serve with Sauces
Once cooked, serve with soy sauce and ponzu sauce for dipping.
How to Enjoy Mizutaki
Mizutaki is best enjoyed as a communal meal, allowing guests to cook their own ingredients at the table. This sociable dining method is best accompanied by a bowl of steamed rice and a side of pickles. Savor the light yet rich flavors along with warm company.