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mizu-taki-featured
mizu-taki-featured

Mizu Taki – Japanese Style Hot Pot

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January 25, 2017

Mizu Taki – Japanese Style Hot Pot 0 0 5 0

It is cold outside and during this season, we very often have Hot Pot. Here I would like to introduce the most simple Hot Pot, Mizu-Taki (水炊き) which means simmer in water. Does it sound easy to cook? Yes! Does it sound not so delicious? Yes! It is delicious! Believe me! You can find great tastes from the vegetables themselves and the secret is in the dipping sauce. That combination is like magic!

In Japan, we make this Hot Pot in a big earthen pot called Nabe and share with everyone, typically with family. However I would like to recommend Hitori-Nabe (一人鍋) which means Hot Pot for one person. When I was a university student living by myself, I used to cook this very often because it is easy to cook and I was able to eat a lot of healthy vegetables. I am not sure if I was smart enough to care about my health at that time but at least I remember my mum always telling me ‘Eat a lot of vegetables! Make Nabe every day’.

Recently I had wanted to have this after coming back from a few days trip. When I feel tired due to moving around by transportation and feel bare because of continuously eating out, this Hot Pot gives me a gentle taste and makes me feel at home.

Mari

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

Ingredients

Ingredients

1/4 packet of DRIED KONYAKU NOODLES

3 or 4 Chinese Leaves (or sweet cabbage), cut into 1cm long strips

1/2 of Carrots, cut into slices

1/2 of Leek, cut into 1cm wide slices

4 Shiitake mushroom, remove stems

100g of firm or silken Tofu

100g of Salmon without skin, cut into bite size peices

Seasoning for Dipping Sauce

1 1/2 tbsp Soy sauce (Tamari soy sauce for gluten free option)

1 1/2 tbsp Rice vinegar

1/2 tbsp Citrus fruit juice such as Lemon, Orange or Yuzu

A pinch of chopped Spring onion

Directions

Steps

1Prepare the DRIED KONYAKU NOODLES as instructed on the packet

2Put all ingredients in a pot (Nabe if you have) and bring to boil. Be careful not to put DRIED KONYAKU next to any fish or meat as it makes them firm. Always put it next to vegetables

3Reduce the heat then simmer until all the ingredients are cooked and turn off the heat

4Prepare the dipping sauce. Just put all the seasoning into a small bowl and mix

5Serve it. Enjoy with a small bowl of rice, if you like!

Extra Steps

1Please do not dispose the soup leftover. It is full of Umami taste that came from all the ingredients. This extra can be cooked the next day for breakfast or lunch

2If you want to eat as a noodle dish, put any noodles or DRIED KONYAKU NOODLES and adjust the taste with Dipping Sauce and Miso. Serve and finish with a sprinkle of spring onion. Enjoy!

3If you want to eat as rice dish, put any rice or DRIED KONYAKU RICE and adjust the taste with Dipping Sauce and Miso. Crack open and put an egg into a small bowl and mix well. Put the contents of the bowl into the pot covering all the ingredients. Place the lid and simmer for 3 minutes. Serve and finish with a sprinkle of spring onion. Enjoy!

Tip: You can add basically any vegetables. The popular ingredients in Japan are Enoki mushrooms, Shimeji mushrooms, Shiitake mushrooms, Bean Sprouts, Chinese Leaves, Cabbage, Spinach, Carrot, Mooli, Leek, Spring Onions, Abura-age and Atsu-age (both are a kinds of deep fried tofu), Tofu, Crabs, Cod, Salmon, Chicken and Sliced Pork.

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