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Name: Authentic Mizutaki Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Japan
Ingredients: 1 whole chicken (about 1.5 kg), cut into 8-10 serving pieces, bones reserved; 4 cups water; 1 piece kombu (dried kelp, about 4x4 inches); 1 piece katsuobushi (dried bonito flakes, about 10g); 1 cup sake; 1 tablespoon soy sauce; 1 teaspoon salt; 1 bunch scallions (green onions), cut into 2-inch lengths; 4 shiitake mushrooms, stems removed and scored; 1 daikon radish (about 200g), peeled and sliced into 1/2-inch rounds; 1 carrot, peeled and cut into chunks or flowers; 4 leaves napa cabbage, cut into large pieces; 1 block firm tofu (300g), cut into cubes; 1 bunch shungiku (chrysanthemum greens) or spinach; 1/2 cup ponzu sauce (for serving); 1/4 cup yuzu kosho (Japanese citrus chili paste, optional for serving)

Mizutaki

🇯🇵 Japan

Fukuoka

Chicken hot pot with vegetables and ponzu sauce

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Ingredients

Chicken

vegetables

ponzu sauce

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