Mizutaki Recipes

Steps:

• Arrange beef, chicken, vegetables, and tofu on trays; place next to wok in center of the table.
• Prepare Mizutaki sauce; pour into 6 small bowls. Fill 6 more bowls with rice.
• Place an electric wok in the center of the table.
• Pour broth into wok and bring to a boil; adjust heat to keep broth simmering.
• Let guests fill wok with some of each food, starting with the slower-cooking carrots and cauliflower and ending with meats.
• Cover wok; let food simmer until chicken is no longer pink in the center; 3-5 minutes.
• Uncover wok, let guests remove portions a bit at a time.
• Dip each bite in Mizutaki sauce, then eat with rice.
• As wok is emptied, let guests add more food and cook to taste.
• At the end of the meal, add the broth to sauce cups; stir broth and sauce together, then sip mixture as soup.

Steps:

• Place all ingredients in blender and blend until smooth. Store in the refrigerator. Best when the flavors are allowed to mellow for a few hours before serving.

Steps:

• Buy a whole chicken cut in half and cut into bite size pieces about 1 1/2 inches.
• Cover chicken in heavy pan with chickenstock. Add salt to taste bring to boil, reduce heat and then simmer uncovered about 45 minutes.
• Prepare the sauce by simply mixing the ingredients. Place in individual small bowls.
• You are going to bring your cooking utensils to the table and place over a charcoal or alcohol burner so liquid barely boils.
• When everyone is seated begin to add the vegetables to the broth a few at a time.
• Serve by spooning a little of the meat into the individual small bowls. Make sure the guest use chopsticks. this is your floor show [grin]
• Have them dip the pieces of chicken into the sauce. Eat.

Steps:

• Rinse chicken bones in hot water. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain. Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily. Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek. Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.