1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/水炊き – 博多名物の鶏鍋rich600338<blockquote class="wp-embedded-content" data-secret="l7rARhsrfY"><a href="https://marcwiner.com/ja/mizutaki/">水炊き – 博多名物の鶏鍋</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/mizutaki/embed/#?secret=l7rARhsrfY" width="600" height="338" title="“水炊き – 博多名物の鶏鍋” — Marc Winer" data-secret="l7rARhsrfY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/09/Mizutaki-fondue-japonaise-au-poulet-en-tete-750x563.jpg600450博多名物の鶏鍋。澄んだ水で仕立てたスープに、卓上で野菜をくぐらせ、橙のぽん酢につけて味わいます。https://marcwiner.com/ja/mizutaki/ja水炊き - 鶏の旨みたっぷりの鍋和風主菜251601854500 g 骨付き鶏もも肉 (ぶつ切りにする)6 鶏手羽先2 L 水1 長ねぎ (斜め薄切りにする)1/2 キャベツ (大きめに切る)1 束 春菊 (あれば)4 しいたけ1 パック えのきだけ1 丁 豆腐葛切り (または春雨、適量)ポン酢 (つけだれ用)塩 (好みで)薬味 (お好みで：柚子胡椒、小口切りの青ねぎ)ご飯 (炊いて冷ましておく)1 卵 (溶きほぐす)青ねぎ (小口切り、仕上げ用)ポン酢 (少量、仕上げ用)11https://marcwiner.com/wp-content/uploads/2026/09/Mizutaki-fondue-japonaise-au-poulet-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400