Tori No Mizutaki - Chicken Hot Pot

Author: Anita Jacobson

Categories: Soup

Cuisines: Japanese

Ingredients: Chicken Vegetables

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 500 gram chicken drumettes
• 300 gram napa cabbage, cut into 2 inch squares
• 1 daikon (300 gram), peeled and cut into matchsticks
• 1 burdock root (150 gram), peeled and shaved, soak in cold water
• 8 fresh shiitake mushroom, stems removed
• 200 gram spinach, cut into 2 inch sections
• Konbu dashi stock
• 2 liter dashi stock (or 2 liter water + 3 tablespoon bonito flavored dashi seasoning)
• 5 gram dried konbu kelp
• Ponzu sauce (mix the following ingredients together)
• 10 tablespoon soy sauce
• 10 tablespoon lemon juice
• 2 tablespoon boiled sake
• 1 tablespoon boiled mirin
• Condiments
• 2 scallions, thinly sliced

Instructions

• Cooking with a table top hot pot stove
  1. Blanch the chicken drumettes in boiling water, then drain and arrange on a plate.
  2. On the same plate, arrange uncooked napa cabbage, spinach, daikon, burdock root, and shiitake mushroom.
  3. Place all the konbu dashi stock ingredients in the hot pot, then bring to a boil. Add other ingredients into the pot as needed while eating, dipping in ponzu sauce with condiments to taste.
• Stove top cooking
  1. Place all the konbu dashi stock ingredients in the hot pot, then bring to a boil.
  2. Add chicken drumettes, then bring to a boil. Skim off scum as needed.
  3. Add napa cabbage, daikon, burdock root, and shiitake mushrooms. Bring to a boil again. Let it cook until napa cabbage and daikon are slightly translucent.
  4. Add spinach and cook until the spinach turns a darker shade of green, the napa cabbage and daikon should be close to translucent at this point.
  5. Turn off heat, transfer to a big serving bowl. Serve with ponzu sauce and condiments.