Inviting Delicious Japanese Traditional Chicken in a Pot from Nagasaki. Authentic Recipe of Mizutaki.

Agoralia Recipes Traditional Authentic Dishes v017

Things to know about Mizutaki Recipe

Japanese traditional Chicken in a Pot from Nagasaki – Mizutaki means boil in water, and it comes with chopped chicken, different vegetables, and Negi in one pot with boiling water. It has a special flavorful ponzu sauce.

It was first created by Heizaburo Hayashida from the city of Nagasaki. The dish became very popular all over Japan in 1905 after his arrival back in Japan after spending some time in Hong Kong.  Mizutaki is best to serve during winter. Besides the chicken, you may also use fish like cod and other meat if you have an allergy to chicken. Today, it is being served in many authentic Japanese restaurants around the world. In traditional Japanese households, it is always part of their dinner table at the end of the year.


Agoralia Recipes Traditional Authentic Dishes v017

Inviting Delicious Japanese Traditional Chicken in a Pot from Nagasaki. Authentic Recipe of Mizutaki.

Local Recipe Name with Local Characters: 水炊き
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 4 People
Calories / Serving 253 kcal

Ingredients
 

Mizutaki

  • 500 grams (1.1 lb) Chicken
  • 1 pack Tofu – Bean Curd
  • 1 head Napa Cabbage – Chinese Cabbage – Wombok or hakusai
  • 8 pcs Shiitake Mushroom
  • 1 pc Leek – Onion Leek
  • 1 pc Carrot
  • Perilla Leaf To serve (optional)
  • 1 sachet Kombu Kelp Dashi Stock
  • 1000 ml Water For the Kombu Kelp Dashi Stock

Ponzu Sauce

  • ½ cup Soy Sauce
  • ¼ cup Rice Vinegar – Rice Wine Vinegar
  • ¼ cup Citrus Juice or Yuzu

Instructions
 

Ponzu Sauce

  • Mix all ingredients and set them aside.

Mizutaki

  • Cut the chicken and tofu into bite-size or cubes.
  • Chopped the cabbage into bite-size and take out the stem from the shiitake mushroom.
  • Cut the carrots and onion leeks into think round shape.
  • Put the kombu kelp dashi soup stock powder in water.

Cooking

  • In a pot, heat the dashi stock in medium heat and bring it to a boil.
  • Add the chicken into the boiling dashi stock for 10 to 15 minutes (remove foam formed on top).
  • Put the heat to medium fire and simmer the chicken.
  • Put all ingredients into the pot and simmer again until vegetables are tender.
  • Serve hot.

NOTES

  • Divide the mizutaki into several serving bowls, add more ponzu sauce, and dip ingredients into the ponzu sauce for a more flavorful taste.
  • Some prefer to use chicken thighs than other parts of a chicken because it may add more flavor to the dish.
  • You may also use other types of mushrooms, such as enoki, shirataki, and Shimei mushrooms.
  • Before serving the dish, you may choose to add some perilla leaves for additional flavor and aroma.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Healthy Recipes

Nutrition

Calories: 253kcalCarbohydrates: 8gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 45mgSodium: 1695mgPotassium: 335mgFiber: 1gSugar: 1gVitamin A: 498IUVitamin C: 11mgCalcium: 188mgIron: 3mg
Keyword Japanese Traditional Chicken in a Pot, Mizutaki Recipe, 水炊き
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