mizutaki

Mizutaki is a Japanese hot pot dish in which bite-sized pieces of chicken and vegetables are simmered at the table in a light broth. It originated in Fukuoka on Kyushu and is a regional specialty closely associated with Hakata cuisine. The dish is traditionally served with dipping sauces, and the broth is often replenished during the meal; after the main ingredients are eaten, the remaining broth is used to prepare noodles or rice.

Core ingredients typically include chicken (usually thigh meat, cut into small pieces), napa cabbage, leek or green onion, tofu, and mushrooms such as shiitake or enoki. Additional vegetables may be added depending on preference. The broth is usually clear and lightly seasoned, often made from chicken bones with kombu or simply seasoned water, reflecting the meaning of the name (mizu = water).

Preparation and serving: The pot is kept at a gentle simmer at the table. Diners add pieces of chicken and vegetables, cook them briefly, and dip the cooked items into ponzu or a sesame-based sauce. The leftover broth can be used to cook somen or udon noodles or rice to finish the meal.

Variants: Hakata-style mizutaki emphasizes the chicken and citrusy ponzu sauce, while other regions may use different broths, such as salt-based (shio) or soy-based, and alternative dipping sauces. Mizutaki is part of the broader nabemono family and shares similarities with other hot pot styles like shabu-shabu.