Japanese Chicken Hot Pot (Mizutaki)

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.

Source : Canadian Living Magazine: November 2010