- Serves: 4
- Calories: 375 kcal
- Total Time: 1 h 5 m
- Prep: 45 m
- Cook: 20 m
- Japanese: Tori no mizutaki
- 21 ounces boneless chicken thigh
- 10 1/2 ounces napa cabbage
- (Chinese cabbage)
- 1 block tofu
- 6 ounces shiitake mushrooms
- 1 long green onion or leek
- 4 cups sea tangle soup stock
- You can also add your favorite ingredients such as carrots, mushrooms, konnyaku, cooked thick white noodles (udon), instant noodles.
Cut the chicken into bite-size pieces.
Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
Slice the green onion (or leek) diagonally into 2 in. pieces.
Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems.
Arrange the chicken, vegetables and tofu attractively in separate rows on one or more large platters.
Boil the sea tangle soup stock in a big pan. Add the chicken, vegetables and tofu. Cover and boil on medium heat until done (about 10 minutes).
In Japan, most one-pot dishes are prepared at the table in an electric one-pot cooker. Each person takes out the ingredients and places them in a small serving bowl over which they then pour a suitable amount of ponzu soy sauce.
This is a very popular one-pot dish. This recipe has spread throughout Japan. However, in Kyūshū, the southernmost main island in Japan, Hakata-Style Chicken One-Pot recipe is very popular. The combination of chicken, vegetable and ponzu sauce is very delicious.
Japanese foods recipes