Mizutaki is a Japanese nabe (hot pot dishes.) Chicken and other ingredients are simply simmered in dashi soup. It's usually simmered at dining tables, and usually a pot is shared by some people. Take cooked ingredients in small bowls and eat them, dipping in ponzu sauce.
Ingredients:
- 1 lb. boneless chicken thighs
- 3 cups konbu dashi soup stock
- 1 tofu, cut into small blocks
- 2 lb. hakusai (Chinese cabbage), chopped
- 8 shiitake mushrooms, stems removed
- 1 negi, or 1 leek, rinsed and diagonally sliced
- 1 shungiku (chrysanthemum greens) *if available
- *ponzu sauce for dipping
Preparation:
Cut chicken into bite-size pieces. Put kombu dashi soup stock and chicken in an electric pan or donabe pot. Heat the soup and bring to a boil. Skim off any foam or impurities that rise to the surface. Turn down the heat to low and simmer the chicken until cooked. Add other ingredients and simmer until softened. Serve some ponzu sauce in small bowls.*Makes 4 servings
