Medium3 hours
Where it comes from
Mizutaki is a specialty of Fukuoka in Kyushu, reflecting the regional appreciation for simple, nourishing ingredients.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Prepare a light broth by simmering kombu in water.
- 2
Cut chicken into bite-sized pieces and add to the broth.
- 3
Add cabbage, tofu, and shiitake mushrooms to the pot.
- 4
Simmer gently until ingredients are cooked through.
- 5
Serve with yuzu kosho and ponzu on the side.
