Mizutaki Recipe

Method4 steps

1. 1

   Step 1: For ponzu dipping sauce, mix only the ½ cup soy sauce, ¼ cup rice vinegar and ¼ cup lemon or yuzu juice. Set aside.

   Uses 1/2 cup soy sauce · 1/4 cup rice vinegar · 1/4 cup citrus juice (such as lemon or Yuzu)

2. 2

   Step 2: Choose a pot with room for the ingredients and boil the 4–5 cups dashi, filling no more than about two-thirds of the pot before the additions. Keep a gentle simmer over medium heat.

   Uses 4-5 cups Dashi

3. 3

   Step 3: Add the cut fish and chicken (4), then napa cabbage, long onions, chrysanthemum greens, tofu (1 package) and both mushrooms. Simmer about 10–15 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender. Add the shrimp (8) for the final 3–4 minutes and cook until opaque. The fish should be opaque and flake easily.

   Simmer hotpot · 15 minUses Simmering dashi · 4 white fish filets (cut into 2"-3") · 4 chicken thighs (cut into 4 pieces) · 1/2 Nappa cabbage (cut 2" width) · 2 Naganegi (long onions, cut diagonally) · 1 bunch Kikuna (cut 2" long) · 1 package tofu (cut 1" width) · 8 shiitake mushrooms

4. 4

   Step 4: Serve with Ponzu sauce.

   Uses Cooked fish chicken shrimp and vegetable hot pot · Soy vinegar citrus ponzu