hakata-style chicken one-pot
- Serves: 4
- Calories: 520 kcal
- Total Time: 1 h 25 m
- Prep: 1 h 10 m
- Cook: 15 m
- Japanese: Hakata-fū tori no mizutaki
- 14 ounces chicken on the bone
- 14 ounces boneless chicken
- 1 block tofu
- 16 ounces cabbage
- 1 long green onion or leek
- 1 package enoki (snow puff) mushrooms
- 1 1/2 quarts water
- You can also add your favorite ingredients such as napa cabbage (Chinese cabbage), carrots, mushrooms, konnyaku, cooked thick white noodles (udon), instant noodles.
dipping sauce (see below) or Salt (see step 9)
Chop the chicken on the bone into bite-size pieces. Bring the water to a boil in a pot. Add the chopped chicken on the bone and simmer for 1 hour on below-medium heat. Skim off any surface scum.
Cut the boneless chicken into bite-size 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.
Cut the cabbage into bite-size pieces.
Slice the green onion (or leek) diagonally into 2 in. pieces.
Cut off the roots of the enoki (snow puff) mushrooms 1 in. from the end and cut the bunch in half.
Arrange the boneless chicken, tofu, vegetables and enoki attractively in separate rows on one or more large platters.
Add half of the boneless chicken, tofu, vegetables and enoki mushrooms into the pot. Cover and boil on medium heat until done (about 10 minutes).
Pour a suitable amount ponzu soy sauce (described below) or salt in individual serving bowls. The simmered ingredients are dipped into the sauce or salt. If you desire, pour soup into the serving bowls.
As needed, add more chicken, tofu pieces, enoki mushrooms and vegetables into the pot. If desired, you can also add cooked thick white noodles (udon) last.
Mix the soy sauce, rice vinegar (lemon or yuzu juice) and sugar.
Pour into separate serving dishes.
Japanese foods recipes