Japanese Food Recipes - Japanese Chicken One-pot (Mitzutaki) Recipe

  
 

One-pot Dishes Recipes - Chicken One-pot (Mitzutaki)

Ingredients

  • 2 tablespoons uncooked rice grains

  • 1 kg (2 lbs) chicken, debone and cut into bite-sized chunks          

  • 10-cm (4-in) piece konbu, wiped clean and cut into 4 strips

  • 1 tablespoon sake

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 2 liters (8 cups) water

  • 2 cups ponzu dipping sauce

  • 120 g (1/2 cup) grated daikon

  • Pinch cayenne pepper

  • 4 leaves Chinese cabbage, cut into small squares

  • 8 fresh shiitake mushrooms, stems removed and tops scored

  • 2 small leeks, rinsed and sliced diagonally

  • 1 carrot, peeled and thinly sliced

  • 250 g (8 oz) shirataki noodles or glass noodles

  • 300 g (10 oz) firm tofu, cubed

  • 3 liters (3 quarts) water

  • 1 spring onion, thinly sliced

  • 1 lemon, cut into wedges

  • Seven-spice chili powder

  • 2 cups udon noodles (optional)

  • Kitchen string

  • Small piece of muslin or cheesecloth

Method:

  1. Wrap rice in 10-cm (4-in) square piece muslin or cheesecloth and secure with string.

  2. Place rice bag, chicken, konbu, sake, salt and sugar and the 2 liters (8 cups) water in a large saucepan and bring it to a boil. Just before it boils, remove and dis­card the konbu. Reduce heat to low and cook, occa­sionally skimming the surface to remove foam or debris, for about 20 minutes.  

  3. Meanwhile, divide the 2 cups ponzu dipping sauce into four small serving bowls. Mix daikon and cayenne pepper together and place in small bowl to serve as garnish. Arrange prepared vegetables, shirataki noodles and tofu on serving platter. 

  4. Remove and discard rice from the broth. Strain, reserving the liquid. Put the chicken into a hotpot on a table-top hotplate and pour the reserved broth over the chicken.

  5. At the table, heat the chicken and broth until boiling. Arrange ingredients in four small batches-vegeta­bles, shirataki noodles and tofu-into a hotpot on a table-top hotplate. When the ingredients in the hot­pot are cooked, diners can remove cooked meat or vegetables from the hotpot.

  6. Replenish the hotpot with remaining ingredients as necessary. Serve with seven-spice chili powder, daikon, cayenne pepper mixture and lemon wedges to garnish. If serving udon noodles, when all the other ingredients are used up, cook them in the simmering liquid for 3 minutes. Ladle noodles into individual serving bowls.