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Mizutaki (Chicken Hot Pot) Recipe for a Cozy Night In

Mizutaki (Chicken Hot Pot)

There's something about a warm bowl of Mizutaki that feels like a hug from the inside. This comforting Japanese hot pot, filled with tender chicken and fresh vegetables, is not just a meal; it's an experience that brings friends and family together.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Mizutaki
  • 1 lb chicken thighs boneless and skinless, cut into bite-sized pieces
  • 6 cups dashi broth or chicken broth
  • 1 medium daikon radish sliced into thin rounds
  • 1 large carrot sliced into thin rounds
  • 1 cup napa cabbage chopped
  • 1 cup shiitake mushrooms sliced
  • 1 cup tofu cut into cubes
  • 4 stalks green onions chopped
  • 1 cup enoki mushrooms trimmed
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • Salt
  • Cooked rice
  • Ponzu sauce

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, bring the dashi broth to a gentle simmer over medium heat.
  2. Step 2: Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
  3. Step 3: Next, toss in the daikon radish, carrot, napa cabbage, shiitake mushrooms, tofu, green onions, and enoki mushrooms.
  4. Step 4: Stir in the soy sauce and sake, then season with salt to taste.
  5. Step 5: Allow the mixture to simmer for an additional 10-15 minutes until the vegetables are tender and everything is heated through.
  6. Step 6: Serve the hot pot directly from the pot, accompanied by cooked rice and ponzu sauce for dipping.

Notes

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.