Chicken Mizutaki Recipe


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Chicken1 , cut in small
 Chrysanthemum leaves/Spinach leaves1 Bunch (100 gm)
 Green onions/2 japanese naga-negi (long onion) if available4 , cut into 1-1/2-inch lengths
 Firm tofu10 Ounce, cut into pieces
 Lemon juice3 Tablespoon
 Soy sauce4 Tablespoon
 Broth10 Tablespoon
 Sesame seeds2 Tablespoon
 Grated ginger2 Tablespoon

Nutrition Facts

Serving size

Calories 549 Calories from Fat 290

% Daily Value*

Total Fat 32 g49.8%

Saturated Fat 8.6 g42.8%

Trans Fat 0 g

Cholesterol 167.5 mg

Sodium 871.7 mg36.3%

Total Carbohydrates 5 g1.8%

Dietary Fiber 1.9 g7.7%

Sugars 0.6 g

Protein 57 g114.7%

Vitamin A 19.1% Vitamin C 12.9%

Calcium 19.3% Iron 22.5%

*Based on a 2000 Calorie diet


1) In a deep pot with water add konbu kelp and chicken pieces, allow to boil.
2) Reduce the heat, remove the scum, simmer further until the meat is tender.
3) Transfer the chicken and broth to an attactive pot, place on portable heating unit, simmer the broth; add a few vegetables and tofu , simmer for further 2-3 min until tender.
4) Make both the dipping sauces and transfer to individual bowls.
5) Add further vegetables and tofu to the pot as the meal proceeds.

6) Place the pot over a heating unit on the table alongwith the bowls with the dipping sauces for the meal.