Mizutaki

Instructions

1. Prepare the chicken
   Rinse the chicken pieces under cold water and pat dry with paper towels. If there's excess fat, trim it off. Optionally, for more flavor, you can lightly salt the chicken pieces and let them rest for 15 minutes before cooking.
2. Make the broth base
   In a large donabe (clay pot) or heavy pot, add the chicken stock or water and the kombu. Bring to a low simmer over medium heat. Remove the kombu just before the liquid boils (to prevent bitterness). Add the sake and salt to the broth.
3. Cook the chicken
   Add the chicken pieces to the simmering broth. Skim off any foam that rises to the surface. Lower the heat and let the chicken cook gently for about 30-40 minutes, or until the meat is tender and fully cooked.
4. Add the vegetables
   Once the chicken is cooked, carefully add the napa cabbage, shiitake mushrooms, and half of the green onions to the pot. Do not stir vigorously; instead, gently place the ingredients in the broth. Simmer for about 10 minutes until the vegetables begin to soften.
5. Complete the hot pot
   Add the tofu, enoki mushrooms, and remaining green onions to the pot. Simmer for another 5 minutes until all ingredients are heated through. The broth should be cloudy and rich with chicken flavor.
6. Prepare dipping sauces
   While the hot pot is cooking, prepare the ponzu sauce by mixing soy sauce, citrus juice, and mirin in a small bowl. Place yuzu-kosho in a separate small dish. These will be used as dipping sauces for the cooked ingredients.
7. Serve the mizutaki
   Bring the hot pot to the table and place it on a portable burner to keep warm. Provide each diner with a small bowl of ponzu sauce and access to the yuzu-kosho. Diners should take ingredients from the pot, dip them in their preferred sauce, and enjoy with rice.