Mizutaki Recipe: Hakata Chicken Broth Nabe
Have ever heard of "Mizutaki"? Mizutaki is a kind of nabe, a Japanese hot pot enjoyable in winter. It was originally made in Hakata, Fukuoka. The unique name "Mizutaki" comes from the way you cook. This post will not only introduce mizutaki itself but also some easy recipes.
What is "Mizutaki"(水炊き)...?
The broth is mainly made only from kelp slice and water. Ingredients can be anything but mizutaki in Hakata has usually consisted from chicken, chicken meatballs, and some vegetables such as leek and Chinese cabbage.
Mizutaki Recipe: One of the most basic
-1/2 of Chinese cabbages
-Any kind of mushrooms you like(Japanese usually have shitake mushrooms or enoki mushrooms)
-Any kind of fish slices(if you like)
-Some chicken meatballs(if possible)
-Ponzu-vinegar(you use them when you eat)
-Yuzu pepper paste(optional)
-A piece of kelp
-4cups of water
Step2: Cut Chinese cabbage into 5cm wide. Diagonally cut leeks. Tofu shall be cut into 8-10 pieces.
Step3: Once the broth is boiled, add all the ingredients and lid until they are well heated. Enjoy with some ponzu-vinegar and yuzu pepper paste.
Step4: After finish eating your mizutaki, you can finish your nabe dish by adding some rice with melting egg to make some zosui, or you can also add some udon.
Easy to make, but great taste!
- Quite sure I'm a Ramen freak. Almost up to 200ramens in 2017. Not only ramens but also love to eat around and drink around.