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Chicken Mizutaki

Chef.Morimoto's picture
Ingredients
  Chicken 1 , cut in small
  Chrysanthemum leaves/Spinach leaves 1 Bunch (100 gm)
  Green onions/2 japanese naga-negi (long onion) if available 4 , cut into 1-1/2-inch lengths
  Firm tofu 10 Ounce, cut into pieces
  Lemon juice 3 Tablespoon
  Soy sauce 4 Tablespoon
  Broth 10 Tablespoon
  Sesame seeds 2 Tablespoon
  Grated ginger 2 Tablespoon
Directions

MAKING
1) In a deep pot with water add konbu kelp and chicken pieces, allow to boil.
2) Reduce the heat, remove the scum, simmer further until the meat is tender.
3) Transfer the chicken and broth to an attactive pot, place on portable heating unit, simmer the broth; add a few vegetables and tofu , simmer for further 2-3 min until tender.
4) Make both the dipping sauces and transfer to individual bowls.
5) Add further vegetables and tofu to the pot as the meal proceeds.

SERVING
6) Place the pot over a heating unit on the table alongwith the bowls with the dipping sauces for the meal.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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