Hakata Mizutaki
博多水炊き
Rich collagen-laden whole-chicken hot-pot where the broth is drunk first as soup, then chicken and vegetables simmered and dipped in ponzu — Fukuoka's signature nabe dish.
- Total
- 1 hr 50 min
- Serves
- 3
- Level
- Medium
Prep 20 min · Cook 1 hr 30 min
Ingredients
Method
Place chicken pieces in pot with cold water and sake. Bring slowly to a simmer, skimming foam constantly for the first 20 minutes.
About 25 min
Reduce heat and simmer gently for 60 minutes until broth is white and collagen-rich.
About 1 hr
Ladle clear broth into small cups as the first course. Season lightly with salt and drink hot.
About 5 min
Add napa cabbage, tofu, and mushrooms to pot. Simmer until tender, 5–8 minutes.
About 8 min
Eat chicken and vegetables dipped in ponzu with grated daikon and yuzu kosho on the side.
About 20 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 52 g
- Carbs
- 14 g
- Fat
- 22 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 880 mg
Contains: soy
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Recipe by Boon Tools.