Japanese-style Tori no Mizutaki
A Japanese hot pot featuring bone-in chicken pieces simmered in a light, flavorful broth, served with various fresh vegetables and a tangy homemade ponzu dipping sauce. This communal dish is perfect for a cozy gathering.
Ingredients
- •2.5 lb bone-in, skin-on chicken pieces (thighs, drumsticks, or breast halves)
- •1 piece kombu (dried kelp), about 4x4 inches
- •8 cup water
- •2 tablespoon sake (cooking or drinking grade)
- • to taste salt
- •0.5 head napa cabbage, cut into bite-sized pieces
- •6 large fresh shiitake mushrooms, stemmed
- •1 package (3.5 oz) enoki mushrooms, roots trimmed, separated
- •1 block (14-oz) firm or medium-firm tofu, drained and cut into 1-inch cubes
- •1 large leek, white and light green parts, sliced diagonally
- •1 medium carrot, peeled and thinly sliced or cut into decorative shapes
- •4 oz fresh spinach or mizuna, washed and cut into 2-inch lengths
- •0.5 cup Japanese soy sauce
- •0.5 cup freshly squeezed yuzu juice (or lemon/lime juice)
- •2 tablespoon mirin (sweet cooking sake)
- •2 tablespoon dashi stock (or water)
- •0.25 cup katsuobushi (bonito flakes)
- •1 x 1 inch piece kombu (dried kelp), small piece
- •2 inch daikon radish, grated
- •2 stalks scallions, thinly sliced
- • to taste shichimi togarashi (Japanese 7-spice blend)
Instructions
- 1.
Prepare the Ponzu Dipping Sauce: In a small jar or container, combine the soy sauce, yuzu juice, mirin, and dashi stock. Add the katsuobushi and small piece of kombu. Stir gently, then cover and let it infuse in the refrigerator for at least 30 minutes, or preferably several hours/overnight for deeper flavor. Strain the sauce before serving to remove the katsuobushi and kombu.
- 2.
Prepare the Chicken: Bring a large pot of water to a boil. Briefly blanch the chicken pieces for 1-2 minutes to remove impurities and scum. Skim off any foam. Drain the chicken and rinse each piece under cold running water to remove any remaining scum. This step ensures a clear and clean broth.
- 3.
Prepare the Broth: In a large donabe (Japanese clay pot) or a heavy-bottomed pot, place the cleaned chicken pieces and the 4x4 inch piece of kombu. Add 8 cups of water and the sake. Bring to a gentle simmer over medium heat, then reduce heat to low. Simmer for 30-40 minutes, skimming off any foam or fat that rises to the surface regularly. The broth should remain clear and flavorful. Season lightly with salt to taste.
- 4.
Prepare Vegetables and Tofu: While the broth simmers, arrange all the prepared vegetables (napa cabbage, shiitake, enoki, leek, carrot, spinach/mizuna) and tofu on a large serving platter. This makes it easy for guests to add ingredients to the hot pot.
- 5.
Assemble and Cook: Once the broth has simmered and is flavorful, carefully remove the kombu from the pot (do not boil kombu for too long as it can make the broth bitter). If using a donabe, transfer the pot to a portable burner at your dining table. Keep the broth at a gentle simmer. Add some of the harder vegetables first, such as napa cabbage and carrots, along with some chicken pieces if you haven't already. Cook until tender.
- 6.
Serve and Enjoy: Guests can add their desired vegetables and tofu to the simmering broth as they eat. Cook until tender, then retrieve with chopsticks or a small strainer. Dip the cooked ingredients into the prepared ponzu sauce. Offer grated daikon, sliced scallions, and shichimi togarashi as optional garnishes for the ponzu.
- 7.
Final Course (Zosui): After all the ingredients have been cooked and eaten, the remaining broth will be rich with flavor. You can add cooked rice to the broth, simmer until it absorbs the liquid, then stir in a beaten egg and chopped scallions for a traditional Japanese rice porridge called Zosui (or Ojiya).
Tips
- 💡Blanching the chicken is crucial for a clear, clean broth, which is a hallmark of good Mizutaki.
- 💡Do not over-boil the kombu in the broth; remove it once the broth comes to a simmer (around 10-15 minutes) to prevent bitterness.
- 💡Add vegetables and tofu in small batches as you eat, ensuring they are cooked through but not overcooked.
- 💡Skim any foam or excess fat from the broth regularly throughout the cooking process to maintain clarity.
- 💡For the best flavor, make the ponzu sauce ahead of time, allowing the ingredients to infuse properly.
Recipe from TheCookbook.ai
Created by smw355