Mizutaki (Fukuoka Chicken Hot Pot with Ponzu)
A gentle Fukuoka hot pot of chicken, tofu and vegetables simmered in a clear stock and dipped in citrusy ponzu.
Made with Dashi stock and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £4.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the ponzu: mix the tamari, lemon juice and rice vinegar with 2 tablespoons of your dashi (see the base recipe). Divide into small bowls and put the spring onion and ginger in separate bowls.
- 2
Pour your ready made homemade chicken stock (see the base recipe) and the rest of the dashi into a wide pot or flameproof casserole. Bring to a simmer.
- 3
Add the chicken and simmer very gently for 10 minutes, skimming any foam.
10 min - 4
Add the carrot, Chinese leaf stalks and shiitake first, then the leek, tofu and leaves. Simmer for 10 minutes.
10 min - 5
Soak the glass noodles in hot water for 5 minutes, then add to the pot for the last 2 minutes.
2 min - 6
Bring the pot to the table. Dip chicken and vegetables into the ponzu with spring onion and ginger, and sip the broth between mouthfuls.
Tips
- Keep the broth at a bare simmer. Boiling hard makes the chicken tough and the broth cloudy.
- Real mizutaki uses bone in chicken, which makes a richer broth. Use thighs and drumsticks on the bone and add 15 minutes.
- Use gluten free tamari in place of soy sauce for a coeliac friendly ponzu.
- Finish by cooking rice or noodles in the leftover broth for a second course called shime.
Storing and freezing
Best eaten fresh. Leftover broth and chicken keep in the fridge for up to 2 days; reheat until steaming hot all the way through. Do not freeze the tofu.
Questions
What is mizutaki?
Mizutaki is a Fukuoka style hot pot where chicken simmers in plain water or stock and is dipped in ponzu. The broth is clean, not seasoned, and tastes better as the chicken cooks.
Can I make ponzu without ready made bottled ponzu?
Yes. Mix equal parts tamari and lemon or yuzu juice with a little dashi and rice vinegar, as in this recipe. It takes two minutes and is gluten free.
Is mizutaki gluten free?
Yes. It contains no wheat as long as the tamari is gluten free. Glass noodles made from mung bean are also gluten free.
More made with dashi stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.