Authentic Hakata Chicken Mizutaki Hotpot

Name: Authentic Hakata Chicken Mizutaki Hotpot
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: Japanese
Ingredients: 10 g dried kelp (kombu) (kombu); 2000 ml cold water; 4-6 chicken drumsticks; 250 g boneless chicken thigh (bone-in); 1-2 chicken carcass (neck/backbones); water (both cold and freshly boiled for washing); 2000 ml water (for the stock); 50 g Japanese leek (naganegi) (green part); 50 g ginger root (roughly cut); 2 garlic clove (peeled); 200 g ground chicken; 1 egg (if using a large egg, whisk and use half. You can use the other half for zosui later); 1/2 tbsp yellow miso paste (awase); 1/2 tsp grated ginger root; 1/2 tsp grated garlic; 1/2 tbsp cornstarch; 300 g green cabbage (roughly cut); 100 g enoki mushrooms (roots removed); 100 g carrot (peeled and thickly sliced); 50 g Japanese leek (naganegi) (white part, diagonally sliced); 100 g potherb mustard (mizuna) (roots removed); 50 g fresh shiitake mushroom (stems trimmed); salt; ponzu sauce; yuzu kosho; 3 portions cooked Japanese short-grain rice (for zosui washed after cooking to remove excess starch and/or cooked ramen noodles); 1 tsp kizami nori (shredded nori) ((optional) for topping rice); 2 egg ((optional) for topping rice, whisked); 1 tbsp finely chopped green onions; 4 pinches Japanese chili powder (shichimi togarashi)

Instructions

Prep:10minCook:2h 30min

Learn how to make Hakata's famous chicken mizutaki hot pot from scratch at home! This comforting dish is made by simmering homemade meatballs and a variety of vegetables in a simple yet elegant chicken bone and kombu broth. Mizutaki is not just a hot pot recipe, it's an experience!

Updated at: Wed, 19 Feb 2025 03:55:18 GMT