Entree: Japan – Kyushu – 博多水炊き ➤ Hakata Mizutaki (Fukuoka-style clear chicken hot pot served with vegetables and dipping sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 whole chicken, cut into serving pieces, approx. 3 1/2 lb (1.6 kg)
- 8 cups (1.9 l) water
- 8 x 6 in (20 cm) piece kombu (kelp) for dashi
- 1 cup (10 g) katsuobushi (dried bonito flakes) for dashi
- 1 small napa cabbage, cut into large pieces
- 8 shiitake mushrooms, stems removed
- 8 oz (225 g) firm tofu, cut into 1-in (2.5 cm) cubes
- 4 stalks negi (Japanese long green onion) or 4 scallions, cut into 2-in (5 cm) lengths
- 1 cup (30 g) mizuna or spinach leaves
- 2 tbsp (30 ml) sake (optional, for simmering)
- Ponzu sauce for serving, about 1 cup (240 ml)
- Yuzu kosho or grated yuzu (optional, to taste)
- Salt to taste

Instructions

1. Make a simple dashi: combine water and kombu in a large stockpot and slowly bring to just below boiling; remove kombu, add katsuobushi, simmer 1 minute, then turn off heat and steep 5 minutes. Strain and return broth to pot.
2. Place the chicken pieces in a clean pot and cover with the prepared dashi. Add sake if using. Bring to a gentle simmer and skim any scum that rises. Simmer gently for 30–40 minutes until chicken is tender and the broth is richly flavored.
3. Transfer chicken pieces to a serving pot or keep in the simmering broth on the table; keep broth simmering gently. Arrange vegetables, tofu, and mushrooms on plates.
4. At the table, add cabbage, mushrooms, tofu, negi, and greens to the simmering broth and cook briefly until vegetables are tender, about 3–5 minutes.
5. Serve by dipping cooked chicken and vegetables into individual bowls of ponzu. Offer yuzu kosho or grated yuzu on the side for seasoning. After most solids are eaten, simmer rice in the remaining broth to make zosui (rice porridge) if desired.