Mizutake recipe (long)

[ROMSON@AppleLink.Apple.COM (Romson, Ed)]

Mina-san (thanks Abe-san!),
 
As promised, here follows a recipe for Mizutaki. It is a -Nabe (one pot) dish
that somewhat resembles the Chankonabe I've had here in Tokyo. It's lighter, as
it only uses chicken and uses a water base instead of miso. I've found that
while the recipe calls for specific things, this is one of those dishes that
works with whatever is left in the vegetable drawer.
 
One more note before we begin. I was talking to my Japanese language Sensei
this morning and I mentioned that we were having a discussion about Chankonabe
in this group. She said she had heard an interview with a rikishi (she couldn't
remember who) talking about chanko. He said that anything the rikishi eat is
called chanko. When asked if that meant that curry-rice was chanko when he ate
it, he said yes.
 
So, on with the recipe. This comes from "Japanese Cooking, A Simple Art" by
Shizuo Tsuji. pp 262-4, Published by Kodansha International Ltd. (c) 1980.
ISBN 0-87011-2 (US), ISBN 4-7700-0758-2 (Japan).
 
@@@@@MIZUTAKE@@@@@@
 
1 fryer, about 2.5 pounds (1.25 Kg)
4 inch square (10 cm) giant Kelp (konbu)
6 leaves chinese cabbage
12 shitake mushrooms
1 medium carrot
1 oz (30g) dried hausame filaments
1 bunch trefoil (mitsuba) leaves or substitute spinach or watercress
 
condiments:
Ponzu sauce
diakon radish (grated)
finely chopped green onion
slivers of lemon rind
 
Chicken: Use whole chicken, or thighs and breasts, or neck, wings and backs.
Chop into 2 inch (5-cm) pieces - skin, bones and all. Place in colander and
prover several quarts of boiling water to rid the meat of any chickeny odor.
 
Place chicken pieces in a large pot, add the square of Konbu which has been
wiped clean with a damp towel and slashed in a few places to help release the
flavor. Fill the pot with 4 to 5 quarts (4 to 5 liters) water. Bring to rolling
boil over high heat. Remove Konbu just before water reaches boiling point.
Immediately reduce heat so the contents of the pot are kept at a simmer. Cook
for 20-30 minutes; remove chicken pieces as soon as they are cooked. Skim off
foam as it forms on the surface.
 
Strain broth and let it cool to room temperature. Chicken should be kept moist
with some broth. Reserve remaining broth for use in the casserole at the table.
(If chicken is done ahead of time, refrigerate meat in broth after it is at
room temperature.)
 
Chinese cabbage: Trim bottom of a chinese cabbage and separate 6 whole leaves.
Wash and parboil whole leaves till tender, about 2-4 minutes, in ample water in
a large pot. Drain, salt lightly and pat dry. Using a bamboo mat, roll cabbage
leaves and cut into rounds.
 
Shitake mushrooms: Notch decorative crosses in the caps. If large  cut caps in
half.
 
Carrot: Slice into rounds about 1/4 inch (3/4 cm) thick. Parboil slices
briefly, plunge into cold water and drain.
 
Harusame filaments: Soak in hot water for 1 minute, then wash in cold water to
remove any starch. They will become somewhat whiter as a result.
 
Trefoil: Cut stalks into convenient lengths, or substitute spinach or
watercress.
 
Prepare Ponzu sauce and spicy ingredients. Place green onion in a piece of
cheese cloth, wash in cold water and wring gently.
 
To assemble the platter and cook at the table: Use a round platter and arrange
the vegetables attractively. The chicken should remain in the broth, not on the
platter. The table should be set with individual dipping bowls, a couple of
small servers of Ponzu sauce and dishes filled with spicy condiments. At each
place set either chopsticks or fondue forks.
 
Fill a donabe (clay pot) casserole 3/4 full of reserved chicken broth. Place
the donabe on a portable heating unit at the table. Heat till the broth is
simmering, and add chicken and vegetables. Simmer ingredients till thoroughly
heated and tender, a few minutes at most. Dip food into ponzu sauce mixed with
spicy condiments. Let everyone help himself to whatever he likes, or serve with
a ladle as food is cooked.
 
Some personal notes:
> I like chrysanthemum leaves instead of trefoil or spinach.
> Other meat can be used, of course, fish and even thinly sliced beef. I'd stay
away from pork.
> The book suggests an electric skillet if you do not have a portable gas ring
or table top cooker. Your camping stove will work, too.
> As part of the allure of Japanese cooking is the presentation and dramatic
preparation, I usually make as much of this as I can. The book calls it the
"horn of plenty" look.
> As you cook, a foam forms on the surface of the dish. Skim it off as you go.
> I usually serve this with rice and some tsukemono. If you really want a big
meal, after the meat and vegetables are eaten, place some soba in the broth and
let it cook till done. Finish the broth with the soba...be sure to slurp!
> Sake (cold or hot) or beer is great with this. Water, if you must, tea at the
end of the meal.
> After Mizutake, beer, rice and soba.... roll over and take a nap, you've
earned it. Do this enough times and you'll end up looking like Konishiki!
 
Let me know how it turns out. After all this, I'm hungry. Tabete kimasu.
 
Jya mata,
Ed