Mizutaki
Mizutaki

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mizutaki. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Mizutaki is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Mizutaki is something that I have loved my entire life.

Mizutaki is a kind of hot pot dish (called Nabemono or simply Nabe) in which fish or other kinds of meat and vegetables are cooked in unseasoned fish broth and dipped in tangy Ponzu sauce. It is cooked in a ceramic pot called Donabe, right at the dinner table using a portable gas stove and we eat it as we cook. It is somewhat similar to Sukiyak i. Mizu (水) means water in Japanese and taki means simmering.

To begin with this particular recipe, we must first prepare a few components. You can have mizutaki using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mizutaki:
  1. Prepare 1-1 & 1/2 litres Chicken Stock *depending on the size of the pot you use
  2. Make ready 600 g Chicken Thigh Fillets *cut into bite-size pieces
  3. Prepare 300 g Tofu *medium soft type such as ‘Momen’
  4. Prepare Vegetables *cut into the size that is easy to eat
  5. Prepare e.g. Cabbage, Wombok, Bok Choy, Mizuna, Shungiku (Edible Chrysanthemum), Shiitake, Enoki, Shimeji, Carrot, etc
  6. Take Dipping Sauce
  7. Take Ponzu *Find how to make Ponzu at https://cookpad.com/uk/recipes/6750485-ponzu/
  8. Prepare 1 Spring Onion *finely chopped
  9. Make ready Shichimi (Japanese Chilli Spice Mix)

Mizutaki 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. This recipe is based on an old favourite of Fukuoka prefecture in northern Kyúshú, but it is cooked all around Japan.

Instructions to make Mizutaki:
  1. Half fill a pot with Chicken Stock and heat over a medium high heat.
  2. Add Chicken, Tofu and Vegetables, and cook. When cooked, you may take whatever you like from the pot and enjoy it with Ponzu dipping sauce.
  3. *Note: You don’t need to cook all ingredients at once. As you eat, add more fresh ingredients as necessary and cook.
  4. *Note: After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup.

It's usually cooked at the dining table. This recipe is based on an old favourite of Fukuoka prefecture in northern Kyúshú, but it is cooked all around Japan. Mizutaki is a type of nabe, or hot pot dish, from the Kyushu region located at the southern tip of Japan. Typically this dish is cooked on a portable stove at a dining table so that diners can choose their ingredients. Mizutaki consists of chicken and vegetables in a kombu dashi served with ponzu for dipping.

So that is going to wrap this up with this special food mizutaki recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!