Tested till perfect Japanese Chicken Hot Pot (Mizutaki)
Japanese Chicken Hot Pot (Mizutaki)
Photography by Yvonne Duivenvoorden

Japanese Chicken Hot Pot (Mizutaki)

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2010

  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 1 hour 15 minutes
  • Portion size 4


  • 8 oz 8ozsoft tofu
  • 1/2 1/2small napa cabbage
  • 8 8shiitake mushroomshiitake mushrooms
  • 2 2carrotcarrots
  • 2 2small leekleeks
  • 1 bunch 1bunchenoki mushrooms
  • 1 1green oniongreen onions, thinly sliced
  • 1 pkg (14 oz/400 g) 1pkg (14 oz/400 g)parboiled Udon noodleUdon noodles or ramen noodles


  • 3 lb 3lbwhole chicken
  • 1 piece 1piecedried seaweed, (kombu), optional
  • 4 tsp 4tspJapanese rice
  • 1 tbsp 1tbspsake
  • 1 tsp 1tspsalt
  • 1 tsp 1tspgranulated sugar

Dipping Sauce:

  • 1/2 cup 1/2cupponzu sauce
  • 3 tbsp 3tbspfinely grated daikon radish
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Broth: Cut up chicken; remove skin. Debone meat; cut into bite-size pieces. Cover and set aside in refrigerator.

In Dutch oven, bring carcass, wings, bones, seaweed (if using), rice, sake, salt, sugar and 8 cups (2 L) water to boil; discard seaweed. Cover and simmer, skimming off foam, until reduced to about 5 cups (1.25 L), about 1 hour. Strain through cheesecloth into serving pot, or cool and refrigerate for up to 24 hours.

Pat tofu dry; cut tofu and cabbage into bite-size cubes. Remove stems from shiitake mushrooms; cut shallow X in each cap if desired. Peel carrots; slice carrots and leeks on bias into 1/3-inch (8 mm) thick slices.

Arrange tofu, cabbage, shiitake mushrooms, carrots, leeks and enoki mushrooms on platter. Sprinkle with green onion.

Dipping Sauce: Divide ponzu sauce among 4 small bowls; mix in daikon.

Heat chicken broth on stove top just until simmering; add chicken meat and return to simmer. Place pot on burner on table. Simmer for 10 minutes.

Add about one-quarter of the vegetables at a time to hot pot; simmer until desired doneness. Remove chicken and vegetables from broth to dip into sauce.

Add noodles to remaining broth; cook until heated through. Ladle into bowls.

Nutritional Information Per serving: about

cal 375 pro 14g total fat 4g sat. fat 0
carb 70g fibre 5g chol 0mg sodium 169mg
potassium 476mg

% RDI:

calcium 12 iron 21 vit A 67 vit C 15
folate 41
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