‘Mizutaki’ is one of the most popular Nabe (Hot Pot) dishes in Japan. ‘Mizutaki’ means ‘cooked in water’. Chicken and a variety of Vegetables are cooked in water, sometimes with a piece of Kombu (Kelp). However, they are most commonly cooked in Chicken Stock these days. When Chicken and Vegetables are cooked, you may take whatever you like from the pot and enjoy it with Ponzu dipping sauce.


4 Servings


1 to 1 & 1/2 litres Chicken Stock *depending on the size of the pot you use
600g Chicken Thigh Fillets *cut into bite-size pieces
300g Tofu *medium soft type such as ‘Momen’
Vegetables *cut into the size that is easy to eat
*e.g. Cabbage, Wombok, Bok Choy, Mizuna, Shungiku (Edible Chrysanthemum), Shiitake, Enoki, Shimeji, Carrot, etc.

Dipping Sauce
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix)

  1. Half fill a pot with Chicken Stock and heat over a medium high heat.
  2. Add Chicken, Tofu and Vegetables, and cook. *Note: You don’t need to cook all ingredients at once. As you eat, add more fresh ingredients as necessary and cook.
  3. 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.