Japanese Mizutaki (水炊き) is a classic nabe (hot pot) originating from Fukuoka in southern Japan. Known for its clean, delicate flavors, Mizutaki features tender chicken simmered in a rich homemade chicken broth alongside tofu, napa cabbage, mushrooms, and seasonal vegetables. Unlike many other hot pots that begin with heavily seasoned broth, Mizutaki allows the natural flavors of the chicken to shine, with each diner seasoning their individual bowl using ponzu sauce, grated daikon, and other condiments.

Comforting, nourishing, and perfect for sharing, Mizutaki is a cherished winter dish and one of Japan's most iconic hot pot recipes.

What is Mizutaki?

Mizutaki is a traditional Japanese chicken hot pot where bone-in chicken is slowly simmered to create a naturally rich and flavorful broth. Fresh vegetables, tofu, mushrooms, and noodles are then cooked in the broth and enjoyed with dipping sauces. The meal typically concludes with rice or noodles added to the remaining broth, creating a delicious final course.

The name "Mizutaki" literally means "water simmered," reflecting the simple cooking method that highlights the ingredients' natural flavors.

Why You'll Love This Recipe

  • Rich homemade chicken broth
  • Healthy and nutritious
  • Perfect for cold weather
  • Easy one-pot meal
  • Great for family gatherings
  • Authentic Japanese comfort food

Ingredients

For the Broth

  • 1 whole chicken (about 1.2–1.5 kg), cut into pieces, or 1 kg bone-in chicken pieces
  • 2 liters water
  • 10 cm kombu (optional)
  • 2 slices fresh ginger
  • 2 cloves garlic (optional)

Main Ingredients

  • 300 g boneless chicken thigh, cut into bite-sized pieces
  • 200 g firm tofu, cubed
  • 300 g napa cabbage, chopped
  • 1 leek (negi), cut into 5 cm pieces
  • 150 g shiitake mushrooms
  • 150 g enoki mushrooms
  • 1 carrot, sliced
  • 100 g chrysanthemum greens (shungiku)
  • 100 g daikon radish, sliced

Optional Additions

  • Udon noodles
  • Shirataki noodles
  • Mochi
  • Chinese cabbage
  • Fish cakes

Dipping Sauce

  • Ponzu sauce
  • Grated daikon radish
  • Chopped green onions
  • Yuzu kosho
  • Shichimi togarashi

Kitchen Equipment

  • Donabe (Japanese clay pot) or large stockpot
  • Fine mesh strainer
  • Ladle
  • Cutting board
  • Sharp knife
  • Small serving bowls

Preparation Time

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 10 minutes

Servings: 4–6

Step 1: Make the Chicken Broth

Place the chicken pieces in a large stockpot with the water.

Add the kombu, ginger, and garlic if using.

Bring to a gentle boil, then reduce to a low simmer.

Skim off any foam that rises to the surface.

Simmer for 1½ hours until the broth becomes rich and flavorful.

Strain the broth and return it to the pot.

Step 2: Prepare the Ingredients

Cut the chicken thigh into bite-sized pieces.

Cube the tofu.

Slice the napa cabbage, leek, carrots, mushrooms, and daikon.

Wash the chrysanthemum greens thoroughly.

Step 3: Arrange the Hot Pot

Bring the strained broth to a gentle simmer in a donabe or large pot.

Arrange the chicken, tofu, vegetables, and mushrooms neatly in the broth.

Cook over medium heat.

Step 4: Simmer

Cook for 10–15 minutes, or until the chicken is fully cooked and the vegetables are tender.

Add the leafy greens during the last few minutes of cooking.

Avoid vigorous boiling to keep the chicken tender.

Step 5: Serve

Ladle the chicken, vegetables, and broth into individual bowls.

Season each serving with ponzu sauce, grated daikon, yuzu kosho, or shichimi togarashi according to taste.

Step 6: Finish with Rice or Noodles

Once most of the ingredients have been enjoyed, add cooked rice or udon noodles to the remaining broth.

Simmer for several minutes until heated through.

If using rice, gently stir in a beaten egg at the end to create a comforting zosui (Japanese rice porridge).

Garnish

Top each serving with:

  • Chopped green onions
  • Fresh yuzu zest
  • Mitsuba (Japanese parsley)
  • Toasted sesame seeds
  • Thin strips of nori

Serving Suggestions

Mizutaki pairs wonderfully with:

  • Steamed Japanese rice
  • Udon noodles
  • Zosui
  • Chawanmushi
  • Japanese pickles (Tsukemono)
  • Spinach with sesame dressing (Goma-ae)
  • Seaweed salad
  • Hot green tea

Tips for Perfect Mizutaki

  • Use bone-in chicken to create a naturally rich broth.
  • Skim the broth regularly for a clear, clean flavor.
  • Simmer gently instead of boiling vigorously.
  • Add leafy vegetables near the end of cooking.
  • Serve ponzu separately so each person can season to their preference.
  • Always finish the meal with rice or noodles to enjoy every drop of the flavorful broth.

Delicious Variations

Collagen-Rich Mizutaki

Use chicken wings and chicken feet to produce an extra-rich, gelatinous broth.

Seafood Mizutaki

Add shrimp, scallops, or white fish for a seafood variation.

Spicy Mizutaki

Serve with extra yuzu kosho or Japanese chili oil for gentle heat.

Mushroom Mizutaki

Increase the variety of mushrooms by adding shimeji, maitake, and king oyster mushrooms.

Vegetable Mizutaki

Use tofu, mushrooms, napa cabbage, carrots, daikon, and kombu-based broth for a lighter vegetarian-inspired version.

Storage

Store leftover Mizutaki in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat.

The broth can also be frozen separately for up to 2 months and used as the base for future hot pots or soups.

Nutritional Information (Per Serving)

  • Calories: 420
  • Protein: 38 g
  • Carbohydrates: 12 g
  • Fat: 24 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 520 mg

Values are approximate and may vary depending on the ingredients used.

Frequently Asked Questions

What makes Mizutaki different from other hot pots?

Mizutaki begins with a rich homemade chicken broth that is only lightly seasoned. Diners customize the flavor of each serving with ponzu and other condiments, allowing the natural taste of the chicken to remain the focus.

Can I use chicken breast instead of thighs?

Yes. Chicken breast is leaner, but thighs remain juicier and more flavorful during simmering.

Is kombu necessary?

No. Kombu adds subtle umami, but Mizutaki can be prepared using only chicken broth for a more traditional Fukuoka-style flavor.

What is the best finishing dish?

The leftover broth is traditionally used to make zosui by simmering cooked rice in the broth and adding a beaten egg. Udon noodles are another popular finishing option.

Can I prepare Mizutaki ahead of time?

Yes. The chicken broth can be made one or two days in advance and refrigerated. Assemble the hot pot and cook the fresh ingredients just before serving.

Final Thoughts

Japanese Mizutaki is a timeless hot pot that celebrates the comforting flavors of slow-simmered chicken and fresh seasonal vegetables. Its rich yet delicate broth, interactive dining style, and customizable dipping sauces make it one of Japan's most cherished winter dishes. Whether enjoyed with family around a traditional donabe or served as a hearty weeknight meal, homemade Mizutaki delivers warmth, nourishment, and the authentic spirit of Japanese home cooking.