Mizutaki (Chicken Hot Pot) 水炊き

• napa cabbage680 g
• Negi (long green onion)1 stalk
• carrot0.67 piece
• mizuna6 stalks
• medium-firm tofu1 block
• maitake mushrooms1 package
• shimeji mushrooms1 package
• bone-in, skin-on chicken thighs3 thighs
• boneless, skinless chicken thighs2 thighs
• water12 dl
• kombu (dried kelp)1 piece
• sake2 msk
• ginger2 slices
• ponzu0
• green onions/scallions0
• yuzu kosho0
• Shichimi Togarashi (Japanese seven spice)0

METHOD

1. 01Gather all the ingredients.
2. 02In a large donabe (earthenware pot, or any large, shallow pot), add 5 cups water and kombu to make cold brew kombu dashi. Set aside while you prep the chicken.
3. 03Use a butcher knife, cut the bone-in, skin-on chicken thighs into 2-inch bite sizes. You can ask the butcher to cut into smaller pieces as well.
4. 04Cut the boneless skinless chicken thighs into smaller bite size pieces (roughly 2” x 2”).
5. 05Fill a medium pot with water and add the bone-in, skin-on chicken thigh pieces. Turn the heat on medium-low.
6. 06Bring the water to a boil and cook for 1 minute and discard the water. Rinse the chicken, especially around the bone area, under lukewarm water. Don’t use cold water as the fat will solidify. Once the chicken is rinsed, put them on a plate.
7. 07In the cold brew kombu dashi, add the chicken thigh pieces you just rinsed.
8. 08Also add the boneless, skinless chicken thigh pieces, 2 Tbsp sake, and 2 slices ginger.
9. 09Bring it to a boil over medium heat.
10. 10Once boiling, skim the scum and foam that rise to the surface of the broth. Discard the kombu.
11. 11Reduce the heat to medium-low and cook covered for 20-30 minutes. During this time, start preparing other ingredients (vegetables, etc). After 30 minutes, remove and discard the ginger slices. Keep the pot covered. If you’re preparing ahead of time, you can keep it for 1-2 hours at room temperature until you’re ready to serve.
12. 12Cut the napa cabbage into smaller bites and place them on a large platter.
13. 13Cut the long green onion (negi) diagonally into ½-inch thickness.
14. 14Peel and discard the outer skin of the carrot. Then thinly peel the carrot into thin strips.
15. 15Cut the mizuna into 2-inch pieces and cut the tofu into 9 pieces.
16. 16Discard the bottom of the maitake mushrooms and shimeji mushrooms. Place all the chopped ingredients on a big platter or several plates. When the hot pot broth is ready, you can bring them to the table and have everyone cook together.
17. 17From the platter of ingredients, you can add tough/dense ingredients first. Add the napa cabbage, mostly the tough white parts. Then add tofu, mushrooms, and long green onion.
18. 18Add the carrot strips in the middle and cover to cook for 10 minutes.
19. 19Open the lid and add leafy vegetables which will cook for a few minutes until tender and fully cooked.
20. 20Add a little ponzu sauce in a small bowl, and if you like, add green onion, yuzu kosho, and shichimi togarashi. Dip the cooked ingredients in the ponzu before eating. As you eat the cooked ingredients, continue to add the raw ingredients to the pot and simmer them until fully cooked. Enjoy!