Mizutaki - Chicken Hot Pot
Mizutaki Recipe - Japanese Comforting Chicken Hot Pot Dish
When the weather turns chilly, there's nothing better than a cozy and nourishing dish to warm you up.
Mizutaki, a Japanese hot pot dish, is the perfect answer to cold, windy nights. The name "Mizutaki" comes from the Japanese words mizu (water) and taki (to simmer or cook). It’s a simple yet delicious hot pot where ingredients are gently cooked in water and dipped in a flavorful sauce, like ponzu, before enjoying.
This dish shines because of its simplicity and depth of flavor. By simmering chicken wings, you create a rich, umami-packed broth that becomes the base of this hearty meal. With just a handful of ingredients like chicken, tofu, vegetables, and aromatics, you can recreate this traditional Japanese comfort food at home.
RECIPE
Servings: 4-5
Time: 90 minutes
Ingredients:
2 lbs whole chicken wings
1/2 head hakusai (nappa cabbage)
3 stalks mizuna (Japanese mustard greens)
1 pack tofu
3 - 4 slices ginger
3 cloves garlic
3 - 4 scallions
My Kitchen Tools:
Cooking Pot: STAUB 4qt Cocotte
Instructions:
Prepare the Chicken
- Cut each whole chicken wing into three parts:
Tip (the pointed end) – not much meat but great for flavoring the broth.
Flapper (the middle part with two bones) – tender and juicy.
Drumette (the meaty, drumstick-like part) – flavorful and hearty.
- To separate these parts, find the joints where each segment connects and use a sharp knife to cut through cleanly.
- Place the cut chicken wings in a bowl, pour boiled water over them, rinse lightly to remove impurities, and drain.
Make the Broth
- In a large pot, combine the chicken parts, ginger slices, smashed garlic cloves, scallions, and 8-9 cups of water.
- Add the stem portion of the Hakusai cabbage to enhance the broth’s flavor.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
Prepare the Vegetables and Tofu
- Cut the hakusai nappa cabbage and mizuna into smaller, bite-sized pieces.
- Cube the tofu into 1-inch squares.
Assemble the Hot Pot
- Once the chicken is cooked, remove the wing tips, ginger slices, garlic, and hakusai stems from the broth.
- Arrange the prepped vegetables and tofu in a separate pot, then add the cooked chicken and pour the strained broth over the top.
Simmer and Serve
- Heat the pot over medium-low heat for 4-5 minutes, or until the vegetables are tender.
- Serve Mizutaki ingredients hot, with ponzu sauce in individual bowls for dipping.
Mizutaki History:
Mizutaki (水炊き) combines the Japanese words for water (mizu) and simmering (taki), perfectly describing this comforting hot pot dish. Originating from Fukuoka in Kyushu, Japan, Mizutaki is beloved for its simplicity and rich flavor. The dish features ingredients simmered in water or a light broth, enjoyed with a flavorful dipping sauce, such as tangy ponzu.
Mizutaki’s history dates back to the Meiji era (1868–1912) when Western cooking methods began influencing Japanese cuisine. Inspired by French consommé, chefs in Fukuoka began using chicken to create a clear, umami-rich broth. Over time, Mizutaki evolved into a popular dish for family gatherings and cold nights, offering both nourishment and warmth.
Mizutaki is a dish that embodies the essence of Japanese home cooking: simple, wholesome, and flavorful. Whether you’re looking to warm up on a chilly night or enjoy a light yet satisfying meal, this recipe is a must-try. Don’t forget to pair it with a good ponzu sauce for that perfect finishing touch! Enjoy and let the cozy vibes flow.
Ingredient Substitutions and Variations
Vegetables: Swap the hakusai and mizuna with spinach, watercress, bok choy, or cabbage
Protein: Instead of chicken wings, use chicken thighs
Dipping Sauce: Ponzu is classic, but you can use goma-dare (sesame sauce) for a nutty flavor, or just simply with salt
Tips for Perfect Mizutaki
Broth clarity: Skim the surface of the broth regularly to remove impurities for a cleaner taste.
Serving idea: Pair Mizutaki with a bowl of rice or finish the meal by adding cooked rice or noodles to the remaining broth for a second dish.
