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Hakata Chicken Hot Pot: Step By Step



This gorgeous hot pot, Mizutaki, is one of our favorites, a rustic dish that hails from Hakata, an old section of the southern Japanese city of Fukuoka. It's simple, down-to-earth and a snap to prepare (like all hot pots!). We mean, it's chicken in chicken broth, how fundamental is that? Accent with a condiment called yuzu kosho to add citrusy, peppery notes, and you're set. Here is the full version of the clip we posted earlier, of Tadashi and I walking you through cooking this dish. Note that we're using an enameled cast iron pot like Le Creuset, which is a perfect cooking vessel for hot pots...


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Comments (2)

Hi I was watching your video nd wondering where could I purchase the gas portable that you are using. I love your book and would like to visit your restaurant some day. Thanks you
Hi Nhung, thanks for your comment. You can pick up a portable gas burner at any Japanese market and many Asian markets, too. I bought one for a friend in LA a few weeks ago for nine bucks! You don't need a fancy one...

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About the Book

The Japanese have long believed that sharing a meal from a single pot forges closer relationships. Japan's beloved comfort food, hot pots, are a well-balanced and naturally nutritious bounty of vegetables, tofu, chicken, seafood, or meat, all infused with lip-smacking Japanese flavors. Japanese Hot Pots demystifies with more than fifty authentic recipes from across Japan. So gather your friends and family round the dinner table for these easy, economical, homey dishes that require minimal fuss and no special equipment — just a good appetite.