Japanese•healthy
Mizutaki
Hot pot dish with varieties of winter vegetables, white fish, and chicken
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4-5 cups Dashi
- 4 white fish filets (cut into 2"-3")
- 4 chicken thighs (cut into 4 pieces)
- 8 shrimps
- 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
- 1 package enoki mushrooms
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup citrus juice (such as lemon or Yuzu)
Instructions
- 1
For Ponzu sauce, mix all the ingredients.
- 2
Boil Dashi 2/3 of a pot and keep medium heat.
- 3
Add fish and chicken, then all the vegetables and cook about 10-15 munutes. Add shrimp 3-4 minutes before eating.
- 4
Serve with Ponzu sauce.