JAPANESE CHICKEN STEW (MIZUTAKI)
Steps:
- Rinse chicken bones in hot water. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain. Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily. Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek. Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.
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Kemar Adams
[email protected]The mizutaki was a bit too bland for my taste, but I added some extra seasoning and it was perfect.
Ahmed Gawiesh
[email protected]The mizutaki was a bit too complicated to make, but I'm glad I tried it.
Soon Valley Sakesar
[email protected]The mizutaki was a bit too expensive to make, but it was a special occasion.
Adrian Pinto
[email protected]I had a hard time finding some of the ingredients for the mizutaki, but I was able to find them online.
Edis Selimović
[email protected]The mizutaki was a bit too time-consuming to make, but it was worth it in the end.
Ahmed Yonis
[email protected]The mizutaki was a bit too spicy for me, but my husband loved it.
Charchal Jamil
[email protected]I found the mizutaki to be a bit too salty.
Anike Divine Izuchukwu
[email protected]The mizutaki was a bit bland for my taste, but it was still a good meal.
billy volschenk
[email protected]This mizutaki is so easy to make and it's so delicious. I highly recommend it.
K Adams
[email protected]I've made this mizutaki several times and it's always a hit. My family loves it!
Kate Tshupane
[email protected]This mizutaki is the perfect comfort food. It's warm, hearty, and delicious.
Tasveer Khan
[email protected]I'm so glad I found this mizutaki recipe. It's now my go-to recipe for chicken stew.
Mason Parrack
[email protected]This mizutaki is a must-try for any Japanese food lover. The flavor is incredible.
Muna Umer
[email protected]I love this mizutaki recipe. It's so easy to make and it always turns out delicious.
Clarence Lige
[email protected]This is the best mizutaki recipe I've ever tried. The broth is so flavorful and the chicken is so tender. I highly recommend this recipe.
Nishad Khand
[email protected]I made this mizutaki for a dinner party and it was a huge hit! Everyone loved the light and flavorful broth and the tender chicken. I will definitely be making this again.
Meharban Khan
[email protected]This mizutaki was amazing! The chicken was so tender and the vegetables were cooked to perfection. The broth was also very flavorful. I will definitely be making this again.
THARUN THARUN
[email protected]I'm not a big fan of chicken stew, but I thought I'd give this recipe a try. I'm glad I did! The broth was light and flavorful, and the chicken was cooked perfectly. I'll definitely be making this again.
Anik Dash
[email protected]Mizutaki is one of my favorite Japanese dishes, and this recipe did not disappoint. The instructions were easy to follow and the end result was delicious. I will definitely be making this again.
Revelation Bk
[email protected]This mizutaki recipe is a keeper! The broth was so flavorful and the chicken was fall-off-the-bone tender. I served it with rice and vegetables, and it was a hit with my family.