Simple Mizutaki Nabe
Chicken (thickly sliced, with bones) 400 g
Coarse-grained tofu 1/2 block
Mizuna 1/2 bunch
Enoki mushrooms 1 bunch
Salt 1/2 tbsp plus a pinch
Tori gara soup no su (Chicken bone soup stock) 3tbsp (8g)
Water 1000cc (1L)
１ Place the chicken in a sealable bag or a bowl and sprinkle in 1/2 tbsp of salt. Massage the chicken so that the salt is spread around evenly, and let it season for about 30 minutes.
２ Prepare the ingredients. Remove the bottom halves of the mushroom stalks. Cut the tofu into bite-sized pieces. Cut the carrot and daikon into pieces 15cm long and 1.5cm thick, and slice with a peeler.
３ Put the tori gara soup no su, a pinch of salt, and water in a nabe (ceramic pot). Cook over medium heat until the mixture becomes warm.
４ Add the chicken, reduce the heat to low, cover with a lid, and stew for about 20 minutes.
５ Add the tofu and vegetables, and stew briefly until done. Add ponzu, rock salt, yuzu, pepper, etc. if desired