"Mizutaki"

Editor: Mariko

Please click pictures, and you can see enlarged copy.

Ingredients (for 2 servings)

400g Chicken with bone, 1/4 Cabbage, A half bundle of Wakegi, 3 tablespoons Sake, 1/2 teaspoon Salt, Ginger as suitable

Ponzu soy sauce:

Mix 1/4 cup Soy sauce
1/4 cup citrus fruit juice
1/2 tablespoon Dashi-jiru.

Called "Ajipon" is available in place of Ponzu soy sauce.

Preparation
Chicken	Put chicken in much boiled water. Boil chicken on medium heat for 5 minutes. Pour the chicken into a sieve and remove harshness with running water.
Wakegi	Cut into 4cm long.
Cabbage	Remove the core and cut into 4-5cm wide.
Soup	Slice ginger thinly as it's skin on. Pour 6 cups water and chicken in a pot and boil up. Add sake, salt and ginger, boil it on low heat for 30 minutes.

Making Mizutaki

Please use a clay pot if you have.

1) Put chicken and soup in a pot.
2) Add vegetables and boil until they become pliable on medium heat.

How to eat
Dip chicken and vegetables in Ponzu soy sauce. Put grated ginger and Chinese radish in Ponzu soy sauce if you like.

Mariko's
Recommendation:

After you enjoyed Mizutaki, I recommend to pour the Mizutaki tasty soup on rice.
Why don't you try?

1) Put rice in a bowl.
2) Add choped finely Wakegi and grated Chinese radish on the rice.
3) Boil Mizutaki soup up, adjust the taste with soy sauce, salt and pepper.

If the ingredients remained, please cut them into small size to be easy to eat and put them on the rice.

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