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Hakata Chicken Mizutaki in a hot pot with homemade chicken meatballs, enoki, shiitake, cabbage, mizuna and spring onion in a rich chicken and kombu broth

Chicken Mizutaki: Ultimate Guide To Hakata's Mizutaki Hotpot At Home

  • Author: Yuto Omura
  • Total Time: 3 hours 10 minutes
  • Yield: 3-4 portions


How to make Hakata style Chicken Mizutaki hot pot at home from scratch. A simple and elegant chicken and kombu broth served in 5 different ways for a course meal experience! (Serves 3-4)


Pot 1 (kombu dashi)

  • 10g dried kombu
  • 2 liters water
  • 4-6 chicken drumsticks
  • 250g chicken thigh (bone-in)

Pot 2 (chicken stock)

  • 1-2 chicken carcass (neck/backbones)
  • Cold water and boiling water for washing
  • 2 liters of water for the stock
  • 50g spring onion (green part)
  • 50g fresh ginger roughly cut
  • 2 garlic cloves

Chicken meatballs

  • 200g chicken mince
  • 1 small egg (if using a large egg, whisk and use half. You can use the other half for zosui later)
  • 1/2 tbsp awase miso paste
  • 1/2 tsp grated ginger
  • 1/2 tsp grated garlic
  • 1/2 tbsp corn starch


  • 300g cabbage roughly cut
  • 100g enoki mushrooms roots removed
  • 100g carrot thickly sliced
  • 50g spring onion (white part) diagonally sliced
  • 100g mizuna (Japanese mustard greens) roots removed
  • 4 shiitake mushrooms stem trimmed

Condiments for serving (to taste)

"Shime" (last course) optional

  • 3-4 portions of cooked rice (for zosui) washed after cooking to remove excess starch and/or cooked ramen noodles
  • Kizami nori (garnish) optional for topping rice
  • 1-2 whisked eggs optional for topping rice
  • Chopped spring onion
  • Shichimi pepper to taste


  1. Add kombu and water to a pot and soak for 30 minutes.
  2. While the kombu is soaking, place the chicken bones (carcass) in a heatproof bowl and fill with cold water. Rub the surface and drain the water.
  3. Pour boiling water over the top and let it soak for a few minutes. Drain and add cold water again to cool it quickly. Rub the surface again to remove any blood or debris and drain.
  4. Cut the carcass into smaller pieces (I cut it into about about 8-10 pieces) and repeat step 3 to thoroughly clean it.
  5. Once the kombu has soaked for 30 minutes, add the chicken thighs and drumsticks to the pot (pot 1) and place it on the stove over a medium heat. Bring it to a boil and then lower the heat to a simmer, simmer for 30 minutes. This will be your kombu dashi.
  6. While the kombu dashi and chicken are simmering, place another large pot (pot 2) on the other burner and add the carcass, water, spring onion, ginger and garlic. This will be your chicken stock.
  7. Bring the chicken stock to a boil over a medium heat and as it boils, remove the scum that appears at the top.
  8. Once the scum stops coming out, lower the heat to medium to medium-low and cook for 1 hour.
  9. After 30 minutes have passed, remove the chicken pieces from the kombu dashi (pot 1) and set aside for later. Discard the kombu and turn off the heat. Use the kombu dashi to top up the chicken stock in pot 2.
  10. After an hour, remove the spring onion, ginger and garlic from the chicken stock and use a masher to crush the bones in the water. Add the rest of the kombu dashi so that you have combined the two pots into one and continue to simmer over a medium/medium-low heat for 30 minutes.
  11. While the stock is simmering, mix all of the meatball ingredients in a bowl. Cover and store in the fridge until later.
  12. Once the chicken stock has been simmering for 1 hour 30 minutes in total, turn off the heat. Place a mesh sieve over a large heatproof bowl and strain the chicken stock to remove any remaining bones. (If your bowl isn't big enough you can do this in batches.)
  13. Transfer the strained broth to your serving pot and place it on the stove. (If possible, I recommend using a portable stove on your dining table at this point.)
  14. Bring the broth back to a boil and then turn down to simmer. Use a ladle to pour the soup into serving cups and place the chicken thighs and drumsticks from earlier back into the broth. While they reheat, enjoy the soup with salt or/and yuzu kosho (to taste).
  15. Once the chicken is warmed through, remove it from the pot and divide it equally between each person. Enjoy dipped in ponzu sauce. 
  16. Take the meatball mixture from the fridge and use two spoons to scoop it up and scrape it directly into the simmering broth (It's too sticky to roll by hand). Turn up the heat to medium/medium-high and boil for 10-15 minutes or until cooked through. Once cooked, eat half the meatballs with ponzu or preferred condiment and save the other half for later.
  17. Add the vegetables to the soup and cook until the carrots are softened.
  18. Enjoy the vegetables and the rest of the meatballs with either ponzu or soup seasoned with salt or yuzu kosho.
  19. Once the meatballs and vegetables have all been eaten, prepare the final course (shime) by adding either cooked rice or cooked noodles to the broth and then divide them into individual servings. If using rice, I recommend adding whisked egg to the pot and serving once the egg is cooked to your liking. Zosui is great topped with kizami nori and chopped spring onions. Each person should season their rice (zosui) or noodle soup with salt or yuzu kosho to taste.


If you're too full to finish the soup, you can store the leftover broth to use later in the fridge for about 3 days or up to 1 month in the freezer.

  • Prep Time: 10 minutes
  • Soaking Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Hot Pot
  • Method: Boil / Simmer
  • Cuisine: Japanese

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