Start by cutting up the chicken into small bite-size pieces. Slice the tofu into small cubes. Slice up the cabbage into bite-size pieces. Remove the stems from the shiitake mushrooms. Cut the leek and carrots into thin rounds.
Mix the sachet konbu kelp dashi soup stock powder with 1L hot water and taste the dashi.
Start heating the dashi soup stock on the stove and add the chicken. Remove any foam or impurities that rise to the surface of the liquid. Turn the heat down after boiling and allow the chicken to simmer.
Add the other ingredients to the pot and simmer them until soft and fully cooked. In separate small serving bowls, add a little ponzu sauce and then dip the cooked ingredients in the ponzu before eating. Add some perilla leaves if you would like before serving.
- Japanese people tend to prefer chicken thigh for these sort of dishes as the meat has lots of good flavour and helps to flavour the soup stock too. Of course, chicken breast also works fine.
- Ponzu is a mix of yuzu citrus juice and soy sauce which has a sharp, tangy taste. This sauce works wonders with a variety of dishes, but is also perfect for mizutaki.
- Eating together around a table is what makes these nabe dishes so popular. So dust off that old camping stove and sit around the table to enjoy this great meal together with your friends.
-You can use other types of Japanese mushrooms such as enoki mushrooms and/or shimeji mushrooms and also harusame or shirataki noodles work well.