Mizutaki Japanese Chicken Hot Pot Meal
- Number of Servings: 2
Ingredients
6-8 oz. Boneless Skinless Chicken Thighs, 1 inch cubes1 quart water1 piece kombu (about 2 in. sq. or 1/2 tsp. Dashi Powder)1 TBS. sake1/2 tsp. salt1/4 tsp. sugar8-10 leaves Napa Cabbage Cut into 2 inch pieces8 Shitake mushrooms, stems removed1/2 block extra firm tofu, cut into 1 in. cubes3-4 scallions, cut into 2 inch pieces1/2 cup carrot, sliced 1/4 inch thick4 oz Shiratake Noodles or Konnyaku, rinsed and drainedPonzu, lemon flavored soy sauce for dipping1/2 cup diakon radish, grated for dippingPinch of cayenne pepper, optionalLime wedges for dippingShichimi, seven spice powder, optional2-3 Roasted/Toasted Mochi Pieces or 1 cup Pre-cooked Udon Noodles
In a 2 quart pot (I use a Japanese Earthen Pot) place 1 quart water. Place over medium heat. Wipe the kombu to remove any dirt. Add to water and let broth come to a simmer. Remove kombu before broth comes to a boil.
Place chicken, sake, salt and sugar into broth. Bring to a boil, then reduce to simmer; skim any foam that may form. Simmer for about 20 minutes
Add your vegetables and tofu into the pot. (Try to keep each vegetable in its own spot---it makes a prettier presentation.)
Add rinsed shiratake noodles when the vegetables are tender. Cover and allow to simmer for 5 more minutes.
Garnishes and Dipping Sauces.
Serve small bowls for Ponzu Sauce for dipping.
Grated Diakon Radish, Lime and Cayenne Pepper can also be served, each person can adjust their dipping sauce to taste.
When the dinner begins to wind down, to use up the remaining broth, you can add toasted mochi cakes or Udon noodles. (I usually do this the next day to use the leftovers. Allow broth to come to a simmer and add the Mochi until they are soft and yummy. Or add the pre cooked udon noodles and allow to heat through. Enjoy!
Substitutions or Additions. Try using Fresh Spinach Leaves, Cubed Diakon Radish, Mung Bean Sprouts, Button Mushrooms or Inoki Mushrooms, Bok choy, Lotus Root.......Experiment!
Serving Size: makes 2-3 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BABACHAN.
Place chicken, sake, salt and sugar into broth. Bring to a boil, then reduce to simmer; skim any foam that may form. Simmer for about 20 minutes
Add your vegetables and tofu into the pot. (Try to keep each vegetable in its own spot---it makes a prettier presentation.)
Add rinsed shiratake noodles when the vegetables are tender. Cover and allow to simmer for 5 more minutes.
Garnishes and Dipping Sauces.
Serve small bowls for Ponzu Sauce for dipping.
Grated Diakon Radish, Lime and Cayenne Pepper can also be served, each person can adjust their dipping sauce to taste.
When the dinner begins to wind down, to use up the remaining broth, you can add toasted mochi cakes or Udon noodles. (I usually do this the next day to use the leftovers. Allow broth to come to a simmer and add the Mochi until they are soft and yummy. Or add the pre cooked udon noodles and allow to heat through. Enjoy!
Substitutions or Additions. Try using Fresh Spinach Leaves, Cubed Diakon Radish, Mung Bean Sprouts, Button Mushrooms or Inoki Mushrooms, Bok choy, Lotus Root.......Experiment!
Serving Size: makes 2-3 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BABACHAN.
Nutritional Info Amount Per Serving
- Calories: 336.5
- Total Fat: 13.0 g
- Cholesterol: 71.3 mg
- Sodium: 863.3 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 6.7 g
- Protein: 31.8 g
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