Mizutaki is a type of nabe, or hot pot dish, from the Kyushu region located at the southern tip of Japan. Typically this dish is cooked on a portable stove at a dining table so that diners can choose their ingredients. Mizutaki consists of chicken and vegetables in a kombu dashi served with ponzu for dipping. In our recipe we poach the components to produce a flavorful broth using the Sous Vide setting. Garnish with togarashi for some welcome heat.

Mizutaki (Chicken Hot Pot)

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 2 hours and 30 minutes
  • Print


  • 1 lb boneless, skinless chicken thighs, cut into 2″ pieces
  • 4 cups kombu dashi, divided
  • 5 oz firm tofu, cut into cubes 
  • 4 oz shiitakes, sliced 
  • 2 cups napa cabbage, cut into 2″ pieces
  • 1 medium carrot, thinly sliced
  • 2 scallions, thinly sliced

To Serve: 

  • 1 tbsp ponzu
  • ½ tsp togarashi


1) Lightly season chicken with salt and place in a Suvie pan. Pour half the dashi over the chicken and insert into the top zone of your Suvie. 

2) Pour remaining dashi into a second Suvie pan. Add the tofu and scallions. Insert pan into the bottom zone of Suvie. Input settings, and Cook Now or Schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 165°F for 2 hours

Top Zone: Sous Vide at 165°F for 2 hours

3) Twenty minutes before the cook has finished, divide shiitakes, cabbage, and carrots between both Suvie pans. Return pans to Suvie. 

4) Remove pans from Suvie and divide chicken, vegetables, tofu and dashi between bowls. Serve with extra scallion greens and togarashi. Dip ingredients in ponzu tableside.


Nutritional Information per serving (2 servings per recipe): Calories 380, Total Fat 14g, Total Carbohydrates 10g, Total Sodium 720mg, Total Protein 56g

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