Mizutaki

Method

1. 1 Cut the chicken into large pieces, blanch in boiling water for 2 minutes, then rinse off the foam.
2. 2 Add the chicken, kombu, and sliced ginger to a pot of cold water, bring to a boil, then reduce the heat to low.
3. 3 Simmer for 60 minutes until the broth turns cloudy white and the chicken is tender and falls off the bone.
4. 4 Season lightly with salt to keep the broth light and flavorful.
5. 5 Add the Chinese cabbage, tofu, and enoki mushrooms and cook for 5 minutes.
6. 6 Scoop into a bowl and dip in ponzu sauce mixed with chopped green onions.

With an appliance

• Pressure cooker 50 min

  Replace step 3: cook the chicken under high pressure for 20 minutes, then let it air dry for 12 minutes; this reduces the cooking time to approximately 28 minutes, resulting in tender meat that separates from the bone and a rich, cloudy broth without the need for constant boiling. Vegetables, tofu, and mushrooms from step 5 should still be cooked with the lid open.