Authentic Hakata Chicken Mizutaki Hotpot

Name: Authentic Hakata Chicken Mizutaki Hotpot
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: Japanese
Ingredients: 10 g dried kelp (kombu) (kombu); 2000 ml water; 4-6 chicken drumsticks; 250 g boneless chicken thigh (bone-in); 1-2 chicken carcass (neck/backbones); cold water and boiling water for washing; 2000 ml water for the stock; 50 g Japanese leeks (naganegi) (green part); 50 g ginger root (roughly cut); 2 garlic clove; 200 g ground chicken; 1 small egg (if using a large egg, whisk and use half. You can use the other half for zosui later); 1/2 tbsp yellow miso paste (awase miso); 1/2 tsp grated ginger root; 1/2 tsp grated garlic; 1/2 tbsp cornstarch; 300 g green cabbage (roughly cut); 100 g enoki mushrooms (roots removed); 100 g carrot (thickly sliced); 50 g Japanese leeks (naganegi) (white part diagonally sliced); 100 g potherb mustard (mizuna) (mizuna, greens roots removed); 50 g fresh shiitake mushroom (stem trimmed); salt; ponzu sauce; yuzu kosho (yuzu pepper paste); 3 portions cooked Japanese short-grain rice (for zosui washed after cooking to remove excess starch and/or cooked ramen noodles); 1 tsp shredded sushi nori seaweed "kizami nori" ((optional) for topping rice); 2 egg ((optional) for topping rice, whisked); 1 tbsp finely chopped green onions; 4 pinches Japanese chili powder (shichimi togarashi) (shichimi togarashi)

Instructions

Prep:10minCook:2h 30min

Learn how to make Hakata's famous chicken mizutaki hot pot from scratch at home! This comforting dish is made by simmering homemade meatballs and a variety of vegetables in a simple yet elegant chicken bone and kombu broth. Mizutaki is not just a hot pot recipe, it's an experience!

Updated at: Mon, 09 Dec 2024 07:51:46 GMT