Photograph of the finished Mizutaki

Japan · Lẩu gà Hakata Mizutaki

Mizutaki

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1 kg
  • Photograph of Kombu seaweed Kombu seaweed 24 g
  • Photograph of Chinese cabbage Chinese cabbage 320 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Enoki mushrooms Enoki mushrooms 160 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Ponzu sauce Ponzu sauce 120 ml
  • Photograph of Ginger Ginger 20 g
  • Photograph of Salt Salt 8 g

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.

Start cooking