27min 4 ppl
Mizutaki
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 32g
Carbs 10g
Fats 22g
About this dish
Chicken thigh simmered slowly in nothing more than kombu and water until the broth turns rich on its own, then piled with cabbage, tofu and mushrooms. A gentler hot pot than most, built around a broth that needs no seasoning of its own.
Allergy Info
Gluten, Soya, Fish
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Ponzu Sauce200 mlstart 8 minutes aheadMake your own
Ingredients
Fresh Produce
- Chinese cabbagecut into large pieces400 g
- Shiitake mushroomshalved150 g
- Carrotssliced150 g
- Spring onionssliced2
Meat & Poultry
- Bone-In Chicken Thighscut into pieces600 g
Plant Proteins
- Firm tofucut into cubes300 g
Dried Goods
- Dried kombu15 g
- Water1500 ml
Oils & Condiments
- Ready-made ponzu sauce200 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Cut the chicken into pieces and prepare the cabbage, tofu, shiitake mushrooms and carrots.
Approx. 10 minutes
2
Soak the kombu in the measured water in a large saucepan for 30 minutes to make the broth base.
Approx. 5 minutes
3
Add the chicken to the pan and bring to a simmer over medium heat, skimming off any scum.
Approx. 5 minutes
4
Remove the kombu before it boils, then simmer the chicken for 20 minutes until nearly cooked through.
Approx. 10 minutes
5
Add the carrots, cabbage, shiitake mushrooms and tofu, and simmer for 10 minutes more, checking a piece of chicken reaches 74°C with a meat thermometer.
Approx. 8 minutes
6
Ladle into bowls and serve with the ponzu sauce for dipping, scattered with spring onion.
Approx. 4 minutes
