1.0Marc Winerhttps://marcwiner.com/pt-pt/Marc Winerhttps://marcwiner.com/pt-pt/author/admin2823/Mizutaki – fondue japonesa de frangorich600338<blockquote class="wp-embedded-content" data-secret="x3hwLluZuS"><a href="https://marcwiner.com/pt-pt/mizutaki/">Mizutaki – fondue japonesa de frango</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/pt-pt/mizutaki/embed/#?secret=x3hwLluZuS" width="600" height="338" title="“Mizutaki – fondue japonesa de frango” — Marc Winer" data-secret="x3hwLluZuS" 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.jpg600450A fondue de frango de Hakata: um caldo feito apenas com água, legumes mergulhados à mesa e um ponzu de daidai para mergulhar.https://marcwiner.com/pt-pt/mizutaki/pt-ptMizutaki - fondue japonesa de frangoJaponesaPrato principal251601854500 g de coxas de frango com osso (cortadas em pedaços)6 asas de frango2 L de água1 alho-francês (finamente cortado em viés)1/2 repolho (cortado em pedaços grandes)1 molho de shungiku (folhas de crisântemo) (opcional)4 cogumelos shiitake1 pacote de cogumelos enoki1 bloco de tofukuzukiri (ou massa harusame, conforme necessário)ponzu (para mergulhar)sal (a gosto)yakumi (a gosto: yuzu-koshō, cebolos verdes finamente cortados)arroz cozido (arrefecido)1 ovo (batido)cebolos verdes (finamente cortados, para finalizar)um fio de ponzu11https://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