Mizataki is a nabe (hot pot) Japanese dish with chicken and other ingredients. They are simply simmered in dashi soup. It's usually cooked at the dining table.
- 3 cups kombu dashi soup stock (plus extra)
- 1 pound boneless chicken thighs (cut into bite-size pieces)
- 1 pound tofu (cut into small blocks)
- 2 pounds Chinese cabbage (hakusai, cut into 2-3 inch lengths)
- 8 shiitake mushrooms (stems removed)
- 1 leek (or negi, rinsed and diagonally sliced)
- Optional: 1 bunch chrysanthemum greens (cut into 2-3 inch lengths, if available)
- Garnish: ponzu sauce for dipping
- Put kombu dashi soup stock and chicken in an electric pan or donabe pot.
- Heat the soup and bring to a boil.
- Skim off any foam or impurities that rise to the surface.
- Turn down the heat to low and simmer the chicken until cooked.
- Add other ingredients in the pot and simmer until softened.
- Serve some ponzu sauce in individual small bowls on the side.
- Take cooked ingredients from the pot and eat, dipping in the sauce.
- Add more dashi soup as needed.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||5 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||6 g|