by

Chicken Mizutaki (Hotpot) With A Pressure Cooker

Chicken Mizutaki (Hotpot) With A Pressure Cooker

In an authentic chicken mizutaki (hotpot), the chicken has to be simmered for hours to become tender. But if you use a pressure cooker that problem is solved! Please enjoy this fall-apart tender chicken dish at least once!

Ingredients: 3 servings

Cut up chicken, or chicken thigh
200 to 300 g
Chicken wings (the middle section and tip)
3
Vegetables
Your choice (I used Chinese cabbage, mushrooms, Japanese leek, kabocha squash and mizuna greens)
Tofu, konnyaku
as much as you like (I used tofu and shirataki noodles)
Udon noodles (for the 'shime ' or finish)
2 bags
Cooked plain rice (for making porridge the next morning)
1 rice cooker cup worth - 180 ml uncooked, about 300 g cooked
Water
as needed (I used about 1 liter)

Steps

1. Cut the chicken thighs into bite sized pieces, and the wings into 2 pieces. Pressure cook the wings in water for about 8 to 10 minutes. Leave to cool and de-pressurize naturally.
2. While the wings are cooking, prep the other ingredients.
3. Add the chicken thighs to the pressure cooker, and cook under pressure for 4 to 5 minutes.Leave to cool and de-pressurize naturally. Skim off the scum when you bring the water to a boil in the pressure cooker before you bring up the pressure, and later on when you transfer the chicken and liquid to the earthenware pot.
4. Transfer the chicken and liquid to an earthenware pot (donabe).
5. Add the other ingredients, cover with a lid and bring to a boil - and it's done! Try some with some of the soup + a little salt first...then with ponzu sauce and additions.
6. Use shichimi spice or yuzu pepper or whatever you like as additions. The photo shows some fresh (moist) shichimi spice. We love it in our family.
7. We like to make the 'shime' (the final course of a hotpot) by adding udon noodles to the leftover soup.
8. I also used some of the leftover soup to make rice porridge, adding plain rice and and egg.

Story Behind this Recipe

I watched a TV program where they showed how a famous old restaurant in Fukuoka makes their chicken mizutaki. I learned that they simmer chicken wings for an hour, then add chicken thigh and simmer for another 30 minutes to an hour for delicious results. I tried it out and the chicken was indeed meltingly tender and really satisfying. But this method takes way too long for everyday dinner, so I started doing some research.