How to make Japanese chicken hot pot Mizutaki
Today's recipe is 'Mizutaki', a Japanese style chicken hot pot. It's so light and delicious. It tastes better when you dip it in the ponzu sauce. It's sweeter and better because I put cabbage instead of cabbage. Mizutaki, famous for Fukuoka chicken hot pot! It's easy to make at home.
2 serving
Within 60 minutes
별바라기쿡방
Ingredients
  • Chicken meat
    4mass
  • chicken wings
    10ea
  • Cabbage
    170g
  • Bok choy
    2piece
  • Carrot
    25g
  • onion
    1/4ea
  • Shiitake mushroom
    4ea
  • Tofu
    1/2piece
  • Water
    2L
  • Garlic
    5ea
  • Ginger
    5g
  • Shiitake mushroom
    little
  • Sea tangle
    7g
  • a sun-dried salt
    1TS
  • Soy sauce
    3TS
  • a beautiful forest
    1TS
  • Vinegar
    1TS
  • lemon juice
    2TS
  • Wasabi
    little
  • Udon noodles
    1ea
  • Tzuyu
    2TS
Cooking Steps
STEP 1/16
Prepare chicken meat and chicken wings by washing them clean.
STEP 2/16
Boil an appropriate amount of water in a pot.
When the water boils, blanch it for 2 minutes with only chicken wings.
And wash it with cold water. (Primary)
STEP 3/16
Put 5 whole garlic, 5g of ginger, and kelp in the pack again.
Put the kelp separately from the plan to be picked up in 10 minutes.
STEP 4/16
In a clean pot, boil the chicken wings and the pack you just prepared over high heat.
STEP 5/16
Remove the foam from the boiling water.
STEP 6/16
After 10 minutes, remove the kelp because it tastes bitter.
And reduce the heat to medium and let it rest for 30 minutes.
STEP 7/16
Remove chicken wings after 30 minutes.
And add 1 tablespoon of sea salt to the broth to season it.
STEP 8/16
Cut tofu into bite-size pieces.
STEP 9/16
Cut bok choy and cabbage into bite-size pieces.
Shred onion and carrot.
Put two shiitake mushrooms in a container and chop only two.
STEP 10/16
When the chicken stock boils, prepare the chicken meat.
Grease a preheated frying pan with drained chicken meat and cook back and forth crispy.
STEP 11/16
When it's done, cut it into bite-size pieces.
STEP 12/16
Place vegetables and chicken evenly in a wide pot or hot pot.
Then, carefully put the broth in, close the lid, and boil it once.
You can eat it as soon as the broth boils.
STEP 13/16
Add 3 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of vinegar, and 2 tablespoon of lemon juice and mix well.
STEP 14/16
Transfer to sauce bowl and squeeze wasabi or lotus bran little by little.
STEP 15/16
*Optional
Put 2 tablespoons of tsuyu into the remaining soup and boil the udon noodles for 2 minutes.
STEP 16/16
Enjoy udon for dessert~:)
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