You can prepare this two ways, using a table top stove for making hot pot, or just boil everything in a pot. The first one is more fun, especially if you are having people over for dinner, plus there is less hassle since people can cook while chatting away, super fun. But, if you are having this for regular meal, then stove top is the way to go, though if you are up to it, cooking it at the table while the family gather around is kinda cool to do once in a while. ♥
The vegetables I use is just a suggestion, you can use whatever you like, you can even add tofu, and seafood like shrimps, squids, or fish. In short, be bold, experiment, and have fun. This is a good dish to use up all ingredients in your fridge that you have no idea how to finish them off, you know, like that half a carrot, or that quarter of cabbage head. :D
Tori No Mizutaki - Chicken Hot Pot
- 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
- 2 scallions, thinly sliced
- Cooking with a table top hot pot stove
- Blanch the chicken drumettes in boiling water, then drain and arrange on a plate.
- On the same plate, arrange uncooked napa cabbage, spinach, daikon, burdock root, and shiitake mushroom.
- 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
- Place all the konbu dashi stock ingredients in the hot pot, then bring to a boil.
- Add chicken drumettes, then bring to a boil. Skim off scum as needed.
- 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.
- 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.
- Turn off heat, transfer to a big serving bowl. Serve with ponzu sauce and condiments.