Easy Chicken Mizutaki: Cozy Japanese Hot Pot for Wholesome Dinners

Chicken Mizutaki (Hot Pot) Directions

• Prepare the Chicken (Bone-In Pieces)
  Why these cuts?
  Wings (tebasaki) add fatty richness to the broth.
  Drumettes (teba-moto) provide meaty bites and extra flavor from the bones.
  Thigh meat is tender and easy to eat.
  
  Cutting:
  Separate each chicken wing at the joint (wingtip, wing, drumette).
  For the thigh, cut into roughly 1.5–2 inch square chunks (with or without bone).
  
  Blanching (Shimo-furi):
  Place all chicken pieces in a large bowl.
  Pour about 1 liter of boiling water over them.
  Stir briefly with chopsticks, then drain in a colander. This step removes surface scum and reduces any strong odor.
• First Simmer (Creating the Broth)
  Large Pot: Transfer the blanched chicken to your largest pot.
  
  Add Ginger & Garlic: Toss in the sliced ginger (skin on) and smashed garlic.
  
  Fill with Water: Pour 1.5–2 liters (6–8 cups) of water to cover.If you lack a big metal pot, you can use a clay pot (donabe), though it’ll take longer to heat.
  
  Bring to a Boil: Use medium-high heat. As soon as it’s nearly boiling, lots of foam (aku) will appear. Skim it off with a ladle.
  
  Adjust Heat & Skim: Once boiling, reduce to a gentle simmer (low to medium-low). For the first 4–5 minutes, keep skimming any foam that appears.
  
  Slow Cook: Let it simmer for ~1 hour, partly covered. Add water in 100–200 ml increments whenever the chicken is exposed, ensuring the meat stays submerged.
• Prep the Vegetables & Tofu
  Cabbage & Napa Cabbage:
  Slice napa cabbage into 3 cm (1 inch) wide strips.
  Cut regular cabbage into 4–5 cm (1.5–2 inch) squares.
  
  Tofu: Cut firm tofu into bite-size blocks (roughly 2x2 cm).
  
  Arrange in a Donabe or Serving Pot:
  First place cabbage stems at the bottom, then add tofu and the leafy parts on top.
  If your pot is small, you can add some leaves later since they cook quickly.
• Finish the Broth
  Keep an Eye on Liquid: If the water level drops significantly, add more water in small increments.
  Flavor from Bones & Veg Scraps: If you have leftover cabbage cores, toss them into the simmering pot for extra flavor.
  After 1 Hour: The chicken should be very tender, and the broth slightly milky. Carefully remove ginger slices, garlic clove, wing tips if they’re purely for broth, or any large scraps.
• Transfer Chicken & Broth to the Serving Pot
  Place Cooked Chicken on top of the vegetables in your main serving vessel (a clay pot or deep skillet).
  Ladle in enough chicken broth (1–1.5 liters) to submerge about half the vegetables.If needed, add a bit more water to stretch the soup but avoid diluting too much.
  Simmer the Veggies: Cover and bring to a simmer over medium heat. Cook until the cabbage is tender, about 5–7 minutes.
• Eating & Serving Suggestions
  Seasoning: The soup itself is lightly flavored. Enjoy the natural chicken sweetness or add a pinch of salt.
  Ponzu or Salt: Provide dipping bowls—one with ponzu or lemon+soy, and maybe another with just salt for a simpler taste.
  Toppings: Garnish with chopped green onions or sprinkle with shichimi chili for a spicy kick.
  Final Comfort: Once the main ingredients are mostly gone, add cooked rice and a beaten egg to make zōsui (rice porridge). Simmer briefly, then enjoy a second hearty meal from the same pot.