Mizutaki Recipes

MIZUTAKI

Mizutaki image

From Sunset Wok Cookbook; posting for ZWT6 (Asia) This is a meal to make at the table; great for dinner parties.

Provided by AZPARZYCH

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs lean boneless beef sirloin, fat trimmed and cut across the grain into 1/4 inch thick slanting slices
1 1/2 lbs boneless skinless chicken, cut across the grain into 1/4 in thick slices
1 lb carrot, cut into 1/4 in thick slanting slices
3/4 lb cauliflower, cut into flowerets each floweret cut in half lengthwise
6 -8 green onions, including tops cut into 2-in lengths
1/2 lb fresh shiitake mushrooms or 1/2 lb button mushroom cap, cut into 1/4-inch thick slices
1 lb spinach or 1 lb watercress, stems removed
6 -8 cups hot cooked rice
8 cups beef broth
1 egg
2 tablespoons rice wine vinegar
1/4 teaspoon dry mustard
1 cup vegetable oil
1/2 cup sour cream
2 tablespoons soy sauce
2 tablespoons mirin or 2 tablespoons dry sherry
1/3 cup beef broth

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.

Nutrition Facts : Calories 1000.2, Fat 50.5, SaturatedFat 10.1, Cholesterol 181.8, Sodium 1963.3, Carbohydrate 71.1, Fiber 6.9, Sugar 7.1, Protein 64.6

JAPANESE CHICKEN STEW (MIZUTAKI)

JAPANESE CHICKEN STEW (MIZUTAKI) image

Categories Soup/Stew Chicken Quick & Easy Dinner Healthy Boil

Number Of Ingredients 18

Ingredients

1kg chicken with bones
Soup stock
600g chicken bone
2000cc water
Pinch of UMAMI
50g chicken liver
50g chicken gizzards
1 block tofu
1/2 bunch shungiku/kikuna (chrysanthemum) leaves
4 shiitake mushrooms
1/4 head of Chinese cabbage
150g cauliflower
Ponzu soy sauce (sauce containing soy sauce and vinegar or citrus juice)
20g sliced konegi leek
Momiji oroshi
100g grated radish
2 red peppers
4 rice cakes

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.

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