Japanese-style Tori no Mizutaki

• •2 lb chicken pieces, bone-in, skin-on (thighs and drumsticks recommended)
• •1 kombu, dried (about 4x4 inch piece)
• •8 cup water
• •2 tablespoon sake, cooking (optional)
• • to taste salt
• •0.5 head napa cabbage, cut into bite-sized pieces
• •1 stalk negi (Japanese long onion) or leek, sliced diagonally
• •6 large shiitake mushrooms, stems removed, caps scored
• •1 pack enoki mushrooms, root end trimmed, separated
• •1 block firm tofu, cut into 1-inch cubes
• •1 carrot, peeled and thinly sliced
• •1 bunch mizuna or watercress, trimmed
• •0.5 cup soy sauce (for ponzu)
• •0.3 cup yuzu juice (freshly squeezed or bottled, for ponzu)
• •2 tablespoon mirin (for ponzu)
• •0.5 cup grated daikon radish (for garnish)
• • to taste shichimi togarashi (Japanese seven-spice blend, for garnish)

Instructions

1. 1

   Prepare the Kombu Dashi: Gently wipe the kombu with a damp cloth (do not wash away the white powdery surface, it's umami). Place kombu and 8 cups of water in a large donabe (Japanese clay pot) or a heavy-bottomed pot. Let it soak for at least 30 minutes, or up to several hours in the refrigerator. Slowly heat the pot over medium-low heat. Just before the water comes to a boil (when small bubbles start to form around the edges), remove the kombu. Do not boil the kombu, as it can make the broth bitter. Keep the dashi gently simmering.

2. 2

   Prepare the Chicken: Bring a separate pot of water to a rolling boil. Add the chicken pieces and blanch for 2-3 minutes to remove impurities and excess fat. Skim off any scum that rises to the surface. Drain the chicken, rinse thoroughly under cold running water to remove any remaining scum, and pat dry. This step is crucial for a clear and clean-tasting broth.

3. 3

   Prepare the Vegetables and Tofu: Arrange all the prepared vegetables (napa cabbage, negi/leek, shiitake, enoki, carrot, mizuna/watercress) and tofu neatly on a large platter, ready to be added to the hot pot.

4. 4

   Make the Ponzu Dipping Sauce: In a small bowl, combine the soy sauce, yuzu juice, and mirin. Stir well. You can adjust the ratio to your taste. For an authentic touch, add 2 tablespoons of the prepared kombu dashi (from Step 1) to the ponzu sauce.

5. 5

   Assemble the Hot Pot: Add the blanched chicken pieces to the simmering kombu dashi in the donabe. If using, add the cooking sake. Simmer gently for about 15-20 minutes, or until the chicken is mostly cooked through and tender. Skim off any remaining scum that rises to the surface to keep the broth clear. Season the broth with salt to taste.

6. 6

   Serve and Cook: Bring the donabe to the dining table and place it over a portable burner or induction cooktop set to medium-low heat to maintain a gentle simmer. Guests can now add the prepared vegetables and tofu to the pot as desired. Start with harder vegetables like carrots and napa cabbage cores, then add softer items like mushrooms, tofu, and leafy greens. Cook until just tender, taking care not to overcook.

7. 7

   Enjoy: Each diner uses chopsticks or a small ladle to take cooked ingredients and a little broth from the pot into their individual small bowls. Dip the cooked chicken and vegetables into the ponzu sauce. Offer grated daikon radish and shichimi togarashi as optional condiments for the ponzu.

Chef's Tips

• 💡Blanching the chicken is key to achieving a clear, clean-tasting broth, which is a hallmark of authentic Mizutaki. Don't skip this step!
• 💡Use a good quality kombu for the dashi. The flavor of the broth is the foundation of this dish.
• 💡Do not boil the kombu for too long, or at a rolling boil, as it can release bitter notes into the dashi.
• 💡Encourage diners to cook items in small batches to prevent overcooking and to keep the broth from getting crowded.
• 💡For an authentic Japanese hot pot experience, consider finishing the meal with 'Zosui' (rice porridge). After all the main ingredients are eaten, add cooked rice to the leftover broth, bring to a simmer, and stir in a beaten egg. Cook until the egg is set, then serve.
• 💡Adjust the seasonings of the ponzu sauce to your preference. Some like it tangier, others sweeter. Yuzu juice offers a unique citrus aroma, but lemon or lime can be substituted.