Mizutaki ( chicken hot pot )

Hot pot is a popular dinner choice during winter in Japan. It's perfect on a cold day to warm up your body and satisfy your appetite. Please use chicken with bone-in since it gives more flavor to the soup.

serves 4

Ingredients:

2lb. chicken with bone, rinse and pat dry with paper towel

1 pack silk tofu, cut in 12 pieces

3 oz. Shitake mushroom, brushed clean, stems removed 

2 stalks, Leek (negi) onion, cut in 1.5 inch pieces

3 oz. mini peeled carrots

3 oz. spinach

1 bunch broccolini

1 bunch scallion, thinly sliced

1 sheet dried kelp (Konbu)

1/2 cup Sake

1 cube chicken stock

1 Tbs. Soy sauce

1/2 tsp. sugar

Ponzu for flavoring 

Directions
In a large pot, fill 2/3 with water and add the kelp. Let it sit 30 minutes.

Add the Sake and chicken in the pot and bring to boil with medium heat. Take out and discard the Kelp and reduce the heat to low and simmer about 20 minutes with the lid. Skim the surface a few times to keep the soup clear.

Add chicken cube, soy sauce, sugar, Shitake mushroom, leek, carrots, broccolini and tofu. Cook until the vegetables are soft, about 10 minutes. Add spinach and remove from the heat. Serve immediately in small bowls adding a few tablespoons of broth  and 2 tablespoons of Ponzu sauce to each bowl. Add scallions and black pepper to taste.
Add cooked rice and eggs to the leftover broth and simmer 5 minutes. It's a great way to enjoy the flavors of the soup!