Mizutaki (Chicken and Vegetable Hot Pot with Ponzu)
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Ingredients
- 600 g bone-in, skin-on chicken thighs
- 250 g savoy cabbage, shredded
- 2 leeks, sliced
- 150 g shiitake mushrooms, sliced
- 300 g firm tofu, cubed
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 lemon, juiced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 699 kcal
- Protein
- 45.9 g
- Carbohydrate
- 66.7 g
- of which sugars
- 5.2 g
- Fat
- 25.6 g
- of which saturates
- 6.4 g
- Fibre
- 7.6 g
- Salt
- 2.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Put the chicken thighs in a large pan, cover with 1.2 litres water and bring to the boil, skimming off any froth.
- 3
Reduce to a simmer, cover and cook for 25 minutes until the chicken is tender and no pink remains at the bone.
- 4
Lift out the chicken, pull the meat from the bones in large pieces and return it to the broth.
- 5
Add the cabbage, leeks, shiitake and tofu and simmer for 8-10 minutes until the vegetables are tender.
- 6
Mix the soy sauce, rice vinegar and lemon juice in a small bowl for a ponzu-style dip.
- 7
Ladle the hot pot into bowls and serve with the rice and the ponzu dip.
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