Hakata-Style Chicken Mizutaki Hot Pot with Ponzu

What you need

• 10 g kombu, dried kelp, about a 10 cm (4 in) square
• 2 l (8 cups) cold water
• 6 chicken drumsticks
• 2 bone-in chicken thighs, chopped into large chunks through the bone, or left whole
• 1 piece ginger, about 5 cm (2 in), sliced, plus 1/2 tsp grated
• 2 Japanese leeks, naganegi, or 1 regular leek; green tops for the broth, white part sliced
• 200 g (7 oz) ground chicken
• 1 small egg
• 1/2 tbsp white miso
• 1/2 tbsp cornstarch
• 300 g (10 oz) napa cabbage, cut into 5 cm (2 in) pieces
• 1 block firm tofu, cut into large cubes
• 8 fresh shiitake mushrooms, stems removed
• 100 g (3 1/2 oz) enoki mushrooms, roots trimmed
• 100 g (3 1/2 oz) mizuna, or spinach, cut into 5 cm (2 in) lengths
• 1 tsp salt, plus more to taste
• ponzu, for dipping
• yuzu kosho, to taste, for serving
• 2 spring onions, thinly sliced, for serving

Method

Restated from the original video

1. 1

   Soak the kombu in the cold water in a large pot for 30 min.

2. 2

   Meanwhile, put the drumsticks and thighs in a bowl, cover with boiling water for 1 min, then drain and rinse under cold water, rubbing off any blood and scum.

3. 3

   Add the chicken, sliced ginger and the green leek tops to the pot. Bring to a boil over medium heat, lifting out the kombu just before it boils.

4. 4

   Skim off the foam, then keep at a lively simmer, uncovered, until the broth turns cloudy and the meat is very tender, about 1 hour. Top up with hot water if the level drops below the chicken.

5. 5

   While the broth cooks, mix the ground chicken, egg, miso, grated ginger and cornstarch in a bowl into a soft, sticky paste. Chill until needed.

6. 6

   Remove the ginger slices and leek tops from the broth and season it with the salt. Move the pot to a tabletop burner, or keep it on the stove at a simmer.

7. 7

   Ladle a little broth into cups and sip it first with a pinch of salt or a dab of yuzu kosho.

8. 8

   Using two spoons, drop small scoops, about 3 cm (1 1/4 in) across, of the chicken paste into the simmering broth. Cook until they float and are cooked through, 8-10 min. The meatballs and chicken pieces should reach 74 °C (165 °F) inside.

9. 9

   Add the cabbage, tofu, shiitake, enoki and sliced white leek and simmer until the cabbage is tender, 5-8 min. Add the mizuna in the last minute.

10. 10

    Let everyone help themselves from the pot, dipping the chicken and vegetables in ponzu with spring onions and yuzu kosho.

11. 11

    Keep adding ingredients as space frees up, and taste the broth now and then for salt.

Imported from sudachirecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.