Chicken and Vegetable Hot Pot — Tori no Mizutaki
A Fukuoka hotpot classic, chicken pieces simmered in a clean collagen-rich broth with tofu, napa cabbage, and chrysanthemum greens, served with ponzu and sesame dipping sauces.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken legs into 5cm pieces. Cut napa cabbage into 5cm pieces. Cut tofu into 3cm cubes. Remove shiitake stems. Cut spring onion into 4cm lengths. Measure sake, ponzu, goma dare, daikon, and chilli flakes into serving bowls.
Boil
Place chicken in a pot, cover with cold water, bring to a boil over high heat. Boil 3 minutes. Drain and rinse chicken thoroughly under cold water until clean.
Simmer 1
Return chicken to pot with kombu and 1.2L fresh cold water. Bring slowly to a gentle simmer over medium heat, 8 to 10 minutes. Remove kombu just before boiling. Add sake and skim foam from surface.
Simmer 2
Reduce heat to low and simmer gently 40 minutes until broth turns milky white and chicken is very tender. While broth simmers, prepare vegetables and dipping sauces.
Build
Increase heat to medium. Add napa cabbage, tofu, and shiitake to simmering broth. Cook 5 to 6 minutes until cabbage is tender. Add chrysanthemum greens and spring onion, simmer 1 to 2 minutes until just wilted.
Plate
Transfer hotpot to the table. Divide ponzu and goma dare into individual dipping bowls. Add grated daikon and chilli flakes to ponzu. Dip each piece into sauce before eating.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.