1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/미즈타키 – 일본식 닭고기 나베 전골rich600338<blockquote class="wp-embedded-content" data-secret="pLv0mNGD98"><a href="https://marcwiner.com/ko/mizutaki/">미즈타키 – 일본식 닭고기 나베 전골</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/mizutaki/embed/#?secret=pLv0mNGD98" width="600" height="338" title="“미즈타키 – 일본식 닭고기 나베 전골” — Marc Winer" data-secret="pLv0mNGD98" 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.jpg600450하카타식 닭고기 전골: 맑은 물로 우려낸 진한 육수, 식탁에서 바로 익혀 먹는 신선한 채소, 그리고 입맛을 돋우는 다이다이 폰즈.https://marcwiner.com/ko/mizutaki/ko미즈타키 - 일본식 닭고기 전골일식메인 요리251601854500 g 토막 낸 닭다리살 (뼈 있는 것)6 닭날개2 L 물1 대파 (어슷썬 것)1/2 양배추 (큼직하게 썬 것)1 단 쑥갓 (선택 사항)4 표고버섯1 팩 팽이버섯1 모 두부쿠즈키리 (또는 당면(하루사메), 취향껏)폰즈 소스 (찍어 먹는 소스용)소금 (간 맞추기용)야쿠미(곁들임 양념) (취향껏: 유즈코쇼, 송송 썬 쪽파 등)밥 (한 김 식힌 것)1 달걀 (곱게 풀어둔 것)쪽파 (송송 썬 것, 고명용)폰즈 소스 (마무리용 약간)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