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Authentic Japanese Chicken Hot Pot (Mizutaki Nabe)

How to make Japanese hot pot at home? That's this video is about. This is a traditional home style Japanese chicken hot pot (a.k.a. Mizutaki Nabe 水炊き鍋). There's no strict rules for Japanese hot pot. You can add different proteins or veggies or anything you want!! Enjoy!!

[Serving] 2-3

[Prep time] 10-20 mins

[Cook time] 10-20 mins

[Storage] Eat ASAP

[Difficulty] E *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Chicken thigh 650g

-Salt 1tsp (5g)

-Water 1200ml

-Kombu 8g

-Salt 2-3 pinch (6-7g)

-Napa cabbage 400g

-Shiitake 100g

-Carrot 250g

-Green onion 150g

-Silken Tofu 300g

(Ponzu Dipping sauce)

-Water 6tbsp (90ml)

-Rice vinegar 6tbsp (90ml)

-Mirin 6tbsp (90ml)

-Kombu 3g

-Bonito flake 20g

-Soy sauce 180ml

-Lemon juice 20ml


[Ingredients] (OUNCE)

-Chicken thigh 1.43lb (22.93oz)

-Salt 1tsp (0.18oz)

-Water 42.33oz

-Kombu 0.28oz

-Salt 2-3 pinch (0.2-0.3oz)

-Napa cabbage 14.11oz

-Shiitake 3.53oz

-Carrot 8.82oz

-Green onion 5.29oz

-Silken Tofu 10.58oz

(Ponzu Dipping sauce)

-Water 6tbsp (3.17oz)

-Rice vinegar 6tbsp (3.17oz)

-Mirin 6tbsp (3.17oz)

-Kombu 0.11oz

-Bonito flake 0.71oz

-Soy sauce 6.35oz

-Lemon juice 0.71oz


0:00 Prepare Ingredients

0:59 Ponzu dipping sauce

2:38 Break time

2:40 Cooking part



[Chapter 1 : Prepare ingredients]

  1. Rough chop Napa cabbage. Keep the leaf and stem seperate.

  2. Cut carrot into stick pieces. Rough chop green onion.

  3. Trim shiitake stem, and trim the head criss cross. Keep the offcuts.

  4. Cut Tofu and chicken into bite size pieces. Massage the chicken with salt

[Chapter 2 : Ponzu sauce]

  1. In a pot, add water, kombu, rice vinegar, and mirin

  2. Gently warm on medium low heat, turn off when it's boiled.

  3. Immediately add bonito flakes. Infuse few mins.

  4. Add soy sauce and lemon

  5. Refrigerate overnight.

  6. Strain, and done. It lasts bout a month in a fridge.

[Chapter 3 : Cooking part]

  1. In a big pot, add water, kombu, Shiitake offcuts.

  2. Warm on medium heat. Turn off when it's just before boiling.

  3. Remove kombu and shiitake. Add few pinches of salt.

  4. Taste it, and adjust the saltines to your liking

  5. Add carrot, shiitake, napa cabbage stem

  6. Lid on. Boil on medium high heat

  7. Once it's boiled, add chicken. Boil again.

  8. Once it's boiled, add Tofu, Napa cabbage leaf, and green onion

  9. Boil it, and done!! Serve with Ponzu sauce



Q: How long PONZU sauce lasts?

A: About 1 month in a fridge

Q: Can I use dashi powder to make PONZU?

A: Not recommended. It will taste artificial. Then it's better to buy it.

Q: Do I have to throw the Shiitake stem and offcuts after boiling with kombu?

A: It depends on the product. My stem was pretty tough, so it wasn't edible. But yours might be soft and edible. That case, you can leave them in the pot.

The offcuts shiitake head is totally edible. I just removed it for video presentation, but ate it later.


記事: Blog2 Post
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