Tori No Mizutaki–Chicken and Vegetable Hot Pot

A dear coworker of mine has a very green thumb.img_1558He recently shared some of his harvest from his yard with me. I received grapefruit, mizuna, and daikon. It is a cold and rainy day so it gave me the idea of making a nabe (hot pot) dinner.

I found a recipe for tori no mizutaki on La Fuji Mama’s blog. The recipe looks simple to make.  Just how I like it. I had recently purchased an enameled cast iron dutch oven and had never used it and thought it would be perfect for this nabe.

In addition to the daikon and mizuna, I chopped chicken thighs into bite-sized pieces, added green onions (that I harvested from my backyard), bok choy, shiitake mushrooms, shirataki noodles, a carrot, and an onion.

I heated some water with some Korean Dashida soup base and then boiled the chicken.img_1574I added the rest of the ingredients into the pot and simmered. I added some ponzu sauce to the broth and served.img_1576My daughter and husband enjoyed the finished product. It was an easy dish to make on this cold evening in Hilo.  What an easy way to eat local and eat clean. Living Hilo Style.



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