• Yuzu Ponzu

Mizutaki (Chicken Hot Pot)


chicken 200g
tofu 1/2pack
hakusai (chinese cabbage) 1/4
shiitake mushrooms 4
leek 1/2
carrot 1/4
water 500ml
cooking sake 1tbsp
Otafuku Yuzu Ponzu as needed


  1. Cut chicken and leek into bite size. Cut tofu into small cube. Slice carrot. Remove the stems from the shiitake mushrooms.
  2. Mix the cooking sake with hot water.
  3. Add the chicken in ②. Remove any foam or impurities that rise to the surface of the liquid.
  4. Add the other ingredients to the pot and simmer them until soft and fully cooked.
  5. In separate small serving bowls, pour Yuzu Ponzu.
  6. Dip the cooked ingredients in Yuzu Ponzu before eating.

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