Mizore Nabe (Grated Daikon Radish & Pork Hotpot)
Mizore Nabe is a refreshing hot pot dish made with pork, vegetables, and tofu in a light dashi-based broth and topped with a generous helping of grated daikon.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 ml dashi stock
- 2 tbsp sake
- 1 tbsp mirin
- 3 tbsp Japanese light soy sauce (usukuchi shoyu)
- ¼ tsp salt
- ½ tsp grated ginger root (or ginger paste)
- 200 g potherb mustard (mizuna) (roots removed)
- 4 leaves Napa cabbage (rough chunks)
- 2 fresh shiitake mushrooms (or mushroom of your choice)
- 2 sheets fried tofu pouch (aburaage)
- 300 g thinly sliced pork belly
- ½ daikon radish (grated with a Japanese oroshi grater)
- 2 tbsp finely chopped green onions
- ground black pepper (to taste)
- 1 tbsp toasted sesame oil
- yuzu kosho
- Japanese chili powder (shichimi togarashi)
Instructions
- 1
Take a large pot and add 600 ml dashi stock, 2 tbsp sake, 1 tbsp mirin, 3 tbsp Japanese light soy sauce (usukuchi shoyu), ¼ tsp salt and ½ tsp grated ginger root. Mix it well.
- 2
Add 200 g potherb mustard (mizuna), 4 leaves Napa cabbage, 2 fresh shiitake mushrooms, 2 sheets fried tofu pouch (aburaage) and 300 g thinly sliced pork belly to the cold broth, then place a lid on top and heat on medium.
- 3
Bring the broth to a simmer and cook with the lid on for about 10 minutes, or until the pork is cooked through and the vegetables are softened to your liking.
- 4
Grate ½ daikon radish using a Japanese oroshi grater. (Alternatively, you could use a microplane grater or similar fine grater.) Once grated, squeeze out the excess water.
- 5
Once all your ingredients are cooked, add the grated daikon to the pot and sprinkle with 2 tbsp finely chopped green onions and ground black pepper. Drizzle with 1 tbsp toasted sesame oil.
- 6
Serve and add yuzu kosho or Japanese chili powder (shichimi togarashi) to taste. Enjoy!