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Mizutaki: A Japanese Hot Pot

Catherine Phipps
  • minutes
  • Serves

INGREDIENTS

6

Chicken thighs, boneless slices

1

Carrot, large

1/2

head Chinese leaf cabbage, wedges thin

1

large piece Kombu

2

Leeks

100 g

Shiitake mushrooms

1 handful

Sprouting broccoli or any kind of oriental green vegetable

1

Yuzu or unwaxed lemon, zest of

1 l

Chicken stock, light

100 milliliters

Soy sauce, dark

50 milliliters

Yuzu or lemon juice

1

glass Noodles

1

Sea salt

50 milliliters

Brown rice vinegar