Go Back
–+ servings
Mizutaki (fondue japonaise au poulet) - En-tete

Mizutaki - Japanese Chicken Hot Pot

Print Recipe Pin the recipe
5/5 (6)
Prep Time: 25 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours 5 minutes
Course: Main course
Cuisine: Japanese
Servings: 4
Author: Marc Winer

Ingredients

Broth and Chicken

  • 500 g bone-in chicken thighs cut into pieces
  • 6 chicken wings
  • 2 L water

Hot Pot

  • 1 leek thinly sliced on the diagonal
  • 1/2 cabbage cut into large pieces
  • 1 bunch shungiku (chrysanthemum leaves) optional
  • 4 shiitake mushrooms
  • 1 pack enoki mushrooms
  • 1 block tofu
  • kuzukiri or harusame noodles, as needed

To Serve

  • ponzu for dipping
  • salt to taste
  • yakumi to taste, such as yuzu-koshō and thinly sliced scallions

To Finish (Zosui)

  • cooked rice cooled
  • 1 egg beaten
  • scallions thinly sliced, to finish
  • ponzu a drizzle, to finish

Procédé

Broth

  • Blanch the chicken thighs and wings in boiling water for about 30 seconds to remove impurities and any odor.
    500 g bone-in chicken thighs, 6 chicken wings, 2 L water
    Mizutaki (fondue japonaise au poulet) - Blanchir la cuisse et les ailerons dans l'eau bouillante environ 30 secondes pour retirer l'écume et l'odeur.
  • Transfer immediately to cold water and rinse thoroughly to remove any blood and impurities.
  • Combine the water, chicken thighs, and wings in a large pot over high heat.
    Mizutaki (fondue japonaise au poulet) - Mettre l'eau, le poulet et les ailerons dans une grande casserole à feu vif.
  • Bring to a boil, then reduce to a gentle simmer. Skim regularly and cook for 2 to 3 hours, until the broth turns milky white.
    Mizutaki (fondue japonaise au poulet) - À ébullition, baisser à frémissement doux, écumer et cuire 2 à 3 heures jusqu'à ce que le bouillon devienne blanc laiteux.
  • Top up with a little water as needed to maintain the level.

Assembling the Hot Pot

  • Transfer the chicken and broth to a serving pot (or keep them in the same pot) and bring back to a simmer.
  • Add the vegetables in order of cooking time — cabbage, leek, shiitake and enoki mushrooms, tofu, then shungiku — and simmer until tender.
    1/2 cabbage, 1 leek, 4 shiitake mushrooms, 1 pack enoki mushrooms, 1 block tofu, 1 bunch shungiku (chrysanthemum leaves)
    Mizutaki (fondue japonaise au poulet) - Ajouter les légumes dans l'ordre de leur temps de cuisson (chou, poireau, shiitakes, enokis, tofu, puis shungiku) et laisser mijoter jusqu'à tendreté.
  • Add the kuzukiri or harusame noodles, if using.
    kuzukiri
  • Enjoy the chicken as is, or dip it in ponzu and season with yuzu-koshō or other yakumi to taste.
    ponzu, yakumi

Zosui (To Finish)

  • Add the cooled cooked rice to the remaining broth and bring back to a simmer.
    cooked rice
  • Season lightly with salt, stir in the beaten egg and sliced scallions, then finish with a drizzle of ponzu.
    salt, 1 egg, scallions, ponzu

Notes

  • Blanching and rinsing the bone-in chicken, followed by long, gentle simmering for 2 to 3 hours, creates Hakata-style mizutaki's signature milky-white, collagen-rich broth (白濁スープ).
  • To enjoy it the traditional way: first savor the chicken broth with a pinch of salt and negi, then enjoy the tender chicken and vegetables with ponzu or yuzu-koshō, and finish with the comforting zosui.
Did you make this recipe?Tag @marcwiner on Instagram!