Mizutai Nabe (水炊き鍋) is the most basic hot pot in Japan.
This recipe is something you can easily do at home, but taste like million bucks!!
You can use different kind of vegetables, or add different meats or fish, the possibility is endless!! Here is how!!
[Serving] 3-4
[Prep time] 15 mins (Does not include time to soak Kombu)
[Cook time] 20mins
[Storage] (Ponzu sauce) 1month in a fridge
[Difficulty] D *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Chicken thigh 750g
-Salt 1.5tsp (7.5g)
-Water 1200ml
-Kombu 8g
-Salt 1.5tsp (7.5g)
-Napa cabbage 300g
-Enoki 300g
-Carrot 250g
-Green onion 150g
-Silken Tofu 300g
-Daikon 150g
(Ponzu)
-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 1.65lb
-Salt 1.5tsp (0.25oz)
-Water 42.3oz
-Kombu 0.3oz
-Salt 1.5tsp (0.25oz)
-Napa cabbage 10.6oz
-Enoki 10.6oz
-Carrot 8.8oz
-Green onion 5.3oz
-Silken Tofu 10.6oz
-Daikon 5.3oz
(Ponzu)
-Water 6tbsp (3.15oz)
-Rice vinegar 6tbsp (3.15oz)
-Mirin 6tbsp (3.15oz)
-Kombu 0.1oz
-Bonito flake 0.7oz
-Soy sauce 6.35oz
-Lemon juice 0.7oz
[Recipe video]
(Chapter)
0:00 prepare Ingredients
2:43 Break Time
2:45 Ponzu dipping sauce
4:42 Cook chicken
5:31 Cook vegetables
6:26 Finish hot pot
7:05 Tip for Presentation
[Instruction]
[Chapter 1: Prepare ingredients]
Soak water, salt and kombu for 1hr to overnight.
Cut chicken into bite size, and massage with salt.
Separate Napa cabbage stem and leaf.
Thinly slice the stem. Roughly cut the leaf.
Cut Enoki, Tofu and green onion into bite size.
Cut carrot into thin battens.
Grate daikon. Keep the juice separate.
If you got leftover daikon, cut into thin battens.
[Chapter 2: Ponzu dipping sauce]
Add water, rice vinegar, mirin, kombu into a pot.
Slowly bring to boil, then remove from heat.
Add bonito flakes, infuse 5-10mins.
Add soy sauce and lemon juice
Rest in a fridge for at least 24 hours.
Strain, done.
[Chapter 3: Cook chicken]
Add the Kombu water, daikon juice, chicken into a pot.
Bring it to a boil with medium high heat.
Remove scum, then remove kombu and chicken.
Keep the chicken in a separate pot with some of the broth.
[Chapter 4: Cook vegetables]
Add the hard vegetables (Daikon, carrot, Napa cabbage stem) into a pot.
Cover with a lid. Bring it to a boil. then add the rest of the vegetables.
Try to separate them by colour and shapes.
Cover with a lid again. Cook it until they are soft (medium high heat)
[Chapter 5: Finish hot pot]
Turn down to low heat, then add chicken (and the broth if necessary).
Check the inside of the chicken. If it's still pink, cook a bit longer
[Chapter 6: Tip for Presentation]
Don't put too much in a bowl.
Separate all the foods by colour.
Finish with grated daikon, and serve.