Authentic Japanese Mizutaki Hot Pot Recipe

Ingredients

1 whole chicken (around 2.5 to 3 lbs)
8 cups of water
1 large leek
2 medium carrots
1/2 head of napa cabbage
1 block of firm tofu
8 shiitake mushrooms
1 bunch of enoki mushrooms
1 bunch of mizuna
1 bunch of shungiku
2 cups of cooked rice or udon noodles
1/2 cup of ponzu sauce
1/4 cup of chopped green onions
1/4 cup of grated daikon radish

Steps and instructions

Prepare the chicken by removing the innards and rinsing the chicken. Cut into pieces, leaving the bone in.
Place the chicken in a large pot and cover with water. Bring it to a boil over high heat.
Once it's boiling, reduce the heat to medium and continue simmering. Skim off any scum that rises to the top.
While the chicken is simmering, prepare the vegetables. Clean and slice the leek and carrots. Cut the napa cabbage into bite-sized pieces. Drain and cut the tofu into cubes. Remove the stems from the shiitake mushrooms and cut the caps into thin slices. Trim off the ends of the enoki mushrooms and mizuna.
Add the leek, carrots, napa cabbage, tofu, shiitake mushrooms, enoki mushrooms, mizuna and shungiku to the pot. Bring the broth back to a boil and then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes.
Prepare the dipping sauce by mixing ponzu sauce, chopped green onions and grated daikon radish in a bowl. Adjust the flavors as necessary.
Once the vegetables are cooked, serve the mizutaki in individual bowls. Each person can take whatever they want from the pot and dip it in the sauce before eating. Serve with cooked rice or udon noodles.

Tools for making

Large pot - A large pot is needed to simmer the chicken and vegetables.
Knife - A knife will be used to cut the ingredients, such as the chicken, vegetables, and mushrooms.
Cutting board - A cutting board provides a surface for safely cutting the ingredients.
Strainer - A strainer is useful for skimming off scum from the broth.
Bowl - Bowls are needed for serving the mizutaki.
Serving spoons - Serving spoons are used to transfer the mizutaki from the pot to individual bowls.
Dipping sauce bowls - Small bowls are required for the ponzu dipping sauce.
Soup spoons - Soup spoons are used to scoop up the mizutaki and broth.
Chopsticks - Chopsticks are commonly used to pick up ingredients and enjoy the mizutaki.

Recipe variations

Use a different protein: Instead of chicken, try using thinly sliced beef, pork, or seafood like shrimp or scallops.
Vegetarian/Vegan option: Replace the chicken with vegetable broth and use tofu or seitan as the main protein.
Spicy Mizutaki: Add some heat by incorporating sliced red chili peppers or a spicy chili paste to the broth.
Additional vegetables: Experiment with different vegetables such as sliced bell peppers, bean sprouts, bamboo shoots, or corn.
Broth variations: Enhance the flavor of the broth by adding a piece of kombu (kelp) or a dash of soy sauce or miso paste.
Customize the dipping sauce: Mix in grated ginger, minced garlic, or a squeeze of lemon juice to the ponzu sauce for additional flavor.
Gluten-free option: Use gluten-free soy sauce or tamari and ensure that any additional condiments or sauces used are also gluten-free.
Herb-infused broth: Add herbs like cilantro, basil, or mint to the broth to give it a fresh and aromatic twist.
Sesame dipping sauce: Instead of ponzu sauce, make a dipping sauce using sesame oil, soy sauce, rice vinegar, and a sprinkle of sesame seeds.
Adding noodles: Cook udon noodles separately and serve them alongside the mizutaki for a heartier meal.

Recipe overview

Mizutaki is a traditional Japanese hot pot dish that brings warmth to any dinner table. It is characterized by its simple, yet flavorful broth made from a whole chicken and an array of fresh vegetables. The ingredients are cooked together in a pot and eaten as they are, or dipped in a tangy ponzu sauce. This dish is versatile and the ingredients can be adjusted to your liking. The steps are straightforward - you will be preparing the chicken, simmering it to create a rich broth, preparing the vegetables, and combining them in the pot. After simmering everything together, serve the hot pot with a side of rice or udon noodles. The result is a deeply satisfying and healthy meal that is perfect for family gatherings or a cozy night in. Enjoy the process of making Mizutaki and the delicious comfort it brings!

Common questions

How long does it take to cook Mizutaki?
Mizutaki typically takes about 1 hour to prepare and cook.
What kind of chicken should I use for Mizutaki?
It is best to use a whole chicken, around 2.5 to 3 pounds, and cut it into pieces with the bones intact.
Can I use other vegetables in Mizutaki?
While the recipe traditionally includes leek, carrots, napa cabbage, shiitake mushrooms, enoki mushrooms, mizuna, and shungiku, you can add or substitute other vegetables of your choice.
What is ponzu sauce and where can I find it?
Ponzu sauce is a citrus-based sauce commonly used in Japanese cuisine. It can be found in the Asian section of most grocery stores or in Asian specialty stores. Alternatively, you can make your own ponzu sauce by combining citrus juice (such as lemon or lime), soy sauce, and other flavorings.
Can I use something other than rice or udon noodles as a side?
Yes, you can serve Mizutaki with other types of noodles like soba noodles or even with steamed or fried rice.
Can I make Mizutaki vegetarian or vegan?
Yes, you can make a vegetarian or vegan version of Mizutaki by omitting the chicken and using vegetable broth instead. Additionally, ensure that the dipping sauce and other ingredients used are suitable for your dietary preferences.

Serving dishes and utensils

Large pot - A large pot is essential for boiling the chicken and simmering the broth.
Cutting board - A cutting board is needed for preparing and slicing the vegetables.
Knife - A sharp knife will be useful for cutting the chicken into pieces and slicing the vegetables.
Skimmer - A skimmer or slotted spoon is handy for removing any scum that rises to the surface while simmering the broth.
Soup bowls - Individual soup bowls are needed for serving the mizutaki.
Dipping sauce bowls - Small bowls for the dipping sauce allow each person to have their own portion.
Chopsticks - Chopsticks are the traditional utensil for enjoying mizutaki.

Origin stories

Mizutaki is a type of nabe (hot pot) dish that originates from Hakata, a historic port and merchant city in Fukuoka Prefecture, Kyushu island, Japan. Steeped in tradition, it's a dish that perfectly symbolizes the communal and comforting nature of Japanese cuisine. The word "Mizutaki" directly translates to "boiled in water", which is a simple and straightforward description of the cooking process. The broth, made by simmering chicken bones and vegetables, is a labor of love that is meant to be shared among family and friends, often during the colder months. The chicken used in Mizutaki is typically locally sourced from the Kyushu region, known for its rich, flavorful poultry. This emphasizes the Japanese value of seasonal and regional ingredients in their culinary practices. As you partake in this heartwarming dish, you're not just sharing a meal, but also a piece of Hakata's vibrant history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.