Mizutaki - Chicken Hot Pot
Mizutaki Recipe: Traditional Japanese Chicken Hot Pot for Cozy Family Dinners
When the weather turns chilly, there's nothing better than a cozy and nourishing dish to warm you up.
Mizutaki is one of Japan's most beloved hot pot dishes, known for its simple ingredients and deeply flavorful broth. Originating from Fukuoka in southern Japan, this comforting meal features chicken simmered slowly with vegetables and tofu, creating a rich and nourishing hot pot that's perfect for sharing with family and friends.
Unlike many Japanese hot pots that use pre-seasoned broths, Mizutaki starts with water and chicken. As the chicken slowly cooks, it releases its natural umami, creating a light yet flavorful broth that is enjoyed alongside ponzu dipping sauce.
If you're looking for an authentic Japanese comfort food recipe that's surprisingly simple to make, this Mizutaki recipe is the perfect place to start.
What is Mizutaki?
Mizutaki (水炊き) literally translates to "water simmered."
The dish is made by slowly simmering chicken in water with aromatics until a rich broth develops naturally. Vegetables and tofu are then added to the pot and cooked until tender. Each ingredient is typically dipped in ponzu sauce before eating, adding a bright citrusy contrast to the savory broth.
Because of its simplicity, Mizutaki highlights the natural flavors of the ingredients rather than relying on heavy seasonings.
Why You'll Love This Mizutaki Recipe
Rich homemade chicken broth made from scratch
Minimal ingredients with maximum flavor
Perfect for cold weather dinners
Great for sharing with family and friends
Naturally high in protein
Traditional Japanese comfort food
Ingredient Substitutions and Variations
Vegetable Options
You can replace hakusai and mizuna with:
Bok choy
Spinach
Watercress
Green cabbage
Napa cabbage
Protein Options
Instead of chicken wings, try:
Bone-in chicken thighs
Chicken drumsticks
Whole chicken pieces
These cuts will also create a flavorful broth while providing more meat.
Dipping Sauce Options
While ponzu is traditional, you can also serve Mizutaki with:
Goma dare (Japanese sesame sauce)
Flaky sea salt
Yuzu kosho for added heat
Tips for Making the Best Mizutaki
Blanch the Chicken First - Pouring boiling water over the chicken helps remove impurities and results in a cleaner-tasting broth.
Skim the Broth - During simmering, skim off any foam that rises to the surface. This helps maintain a clear and delicate broth.
Don't Rush the Simmer - The magic of Mizutaki comes from slowly extracting flavor from the chicken. A gentle one-hour simmer produces the best results.
Enjoy the Broth at the End - Many Japanese families finish their Mizutaki by adding rice or noodles to the remaining broth. The flavorful broth absorbs into the rice, creating a delicious final course known as zosui.
RECIPE
Servings: 4-5
Time: 90 minutes
Ingredients:
2 lbs whole chicken wings
1/2 head hakusai (nappa cabbage)
3 stalks mizuna (Japanese mustard greens)
1 pack tofu
3 - 4 slices ginger
3 cloves garlic
3 - 4 scallions
Instructions:
Prepare the Chicken
Cut each whole chicken wing into three parts:
Tip (the pointed end) – not much meat but great for flavoring the broth.
Flapper (the middle part with two bones) – tender and juicy.
Drumette (the meaty, drumstick-like part) – flavorful and hearty.
To separate these parts, find the joints where each segment connects and use a sharp knife to cut through cleanly.
Place the cut chicken wings in a bowl, pour boiled water over them, rinse lightly to remove impurities, and drain.
Make the Broth
In a large pot, combine the chicken parts, ginger slices, smashed garlic cloves, scallions, and 8-9 cups of water.
Add the stem portion of the Hakusai cabbage to enhance the broth’s flavor.
Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
Prepare the Vegetables and Tofu
Cut the hakusai nappa cabbage and mizuna into smaller, bite-sized pieces.
Cube the tofu into 1-inch squares.
Assemble the Hot Pot
Once the chicken is cooked, remove the wing tips, ginger slices, garlic, and hakusai stems from the broth.
Arrange the prepped vegetables and tofu in a separate pot, then add the cooked chicken and pour the strained broth over the top.
Simmer and Serve
Heat the pot over medium-low heat for 4-5 minutes, or until the vegetables are tender.
Serve Mizutaki ingredients hot, with ponzu sauce in individual bowls for dipping.
FAQ
What does Mizutaki mean?
Mizutaki means "water simmered" in Japanese. The dish is traditionally made by simmering chicken and vegetables in water to create a naturally flavorful broth.
What is the difference between Mizutaki and Shabu Shabu?
Mizutaki focuses on creating a rich chicken broth through long simmering. Shabu Shabu uses a lighter broth and thinly sliced meat that is quickly swished through the hot liquid before eating.
Can I make Mizutaki ahead of time?
Yes. The chicken broth can be prepared 1–2 days in advance and stored in the refrigerator. Assemble the vegetables and tofu just before serving.
Can I freeze Mizutaki broth?
Absolutely. Strain the broth and freeze it in airtight containers for up to 3 months.
What is the best dipping sauce for Mizutaki?
Ponzu sauce is the traditional and most popular dipping sauce for Mizutaki. Its citrusy flavor balances the richness of the chicken broth.
Can I use chicken thighs instead of wings?
Yes. Bone-in chicken thighs work very well and create a rich broth while providing more meat.
