Hakata Chicken Mizutaki

Ingredients

• 2 lb bone-in chicken thighs, chopped into 2 inch pieces
• 8 cups water
• 1 piece kombu, about 4 by 6 inches
• 2 tbsp sake
• 1 tsp salt
• 1/2 head napa cabbage, cut into 2 inch pieces
• 14 oz firm tofu, cut into 1 inch cubes
• 6 shiitake mushrooms, stems removed
• 1 bunch enoki mushrooms, trimmed
• 1 large leek, sliced on the diagonal
• 1 medium carrot, thinly sliced
• 1 bunch shungiku or spinach
• 1/3 cup soy sauce
• 1/4 cup fresh lemon juice
• 2 tbsp yuzu juice or lime juice
• 1 tbsp rice vinegar
• 1/4 cup finely grated daikon
• 2 green onions, thinly sliced

Method

1. Soak the kombu in the water for 30 minutes while you ask the butcher to chop, or chop, the chicken.
2. Blanch the chicken in boiling water for 1 minute, drain and rinse off any scum.
3. Add the chicken and sake to the kombu water, remove the kombu just before it boils, and simmer uncovered 30 minutes, until the broth turns cloudy and rich.
4. Stir the soy sauce, lemon juice, yuzu juice and rice vinegar together for the ponzu.
5. Move the pot to a tabletop burner or keep it on the stove, season with salt and add the carrot, leek, cabbage, shiitake and tofu.
6. Simmer 8 minutes, until the vegetables are tender and the chicken reaches 165°F, then add the enoki and greens for the last minute.
7. Serve from the pot into small bowls with ponzu, grated daikon and green onions for dipping.

Notes