Chicken Hot Pot or Mizutaki

Chicken Hot Pot or Mizutaki is Japanese easy homemade hot pot. There is nothing better than gathering at the table  eating hot pot on a cold winter day. Winter comfort food which is hearty, healthy, tasty and easy to prepare. It's commonly eaten with ponzu sauce, grated ginger, grated sesame and finely chopped onion. 

Recently the young one also eats with "Taberu Rayu " which is eatable  Chinese garlic, sesame in a chilly oil. So choose the sauce of your liking. 

Mizutaki with condiments. Add the condiments to the sauce as liking and serve hot. Bon Appetit!

 Ingredients (servings 2)

300g chicken thigh meat ( with or without bone)
1 small pack of cotton tofu
1 stalk of leek
1/8 of Chinese white cabbage
1/2 pack of Shimeji mushroom (Optional)
10cm of Kombu (Kelp)
50ml sake (cooking wine) 
3 cups (600ml) water
1 teaspoon of salt

Condiments
 Ponzu sauce as liking
1 teaspoon grated ginger
1 tablespoon grated sesame
1 tablespoon chopped spring onion
Little Yuzu Kosho - hot citrus paste (Optional)

For risotto (Optional)
1 cup cooked rice
1 egg
A little chopped spring onion

Ingredients

1. Cut the vegetables to bite size, wash well, and set aside.

2. Wipe off the white part on Kombu and soak it in the water for 30 minutes.

3. Meanwhile, chop chicken to bite size, wash well, and pour over with hot water to remove the odor. Set aside.

3. Bring water to boil, when the water become boiling, take out the Kombu

4. Add the remaining ingredients and simmer in a low heat for 20-30 minutes. Skim the foam out occasionally.

Ready to serve Mizutaki

It's very common in Japan to end the meal with rice or Udon noodle when eating hot pot. Remain little soup, add cooked rice and bring to boil. When the soup becoming thick add 1 beaten egg, adjust the taste with salt. Sprinkle over with chopped spring onion and serve hot