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–+ servings

Mizore Nabe (Grated Daikon Radish Hotpot)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 600 ml dashi stock homemade or dashi packet, reduce salt if using instant granules.
  • 2 tbsp sake or dry white wine/sherry
  • 1 tbsp mirin
  • 3 tbsp Japanese light soy sauce (usukuchi shoyu) if unavailable, sub 3 tbsp and 1 tsp of regular soy sauce (koikuchi shoyu) for every 3 tbsp of light soy sauce
  • ¼ tsp salt
  • ½ tsp grated ginger root or ginger paste
  • 200 g potherb mustard (mizuna) roots removed, or baby arugula, watercress, or baby spinach
  • 4 leaves Napa cabbage rough chunks
  • 2 fresh shiitake mushrooms or mushroom of your choice
  • 2 sheets fried tofu pouch (aburaage) or firm tofu
  • 300 g thinly sliced pork belly or thinly sliced pork shoulder/loin for a leaner option

Toppings

Optional condiments

  • yuzu kosho
  • Japanese chili powder (shichimi togarashi)

Instructions 

  • 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.
    Heating broth in a pot on the stove to make daikon hot pot
  • 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.
    pork and vegetables in a gray pot on the stove to make daikon radish hot pot
  • 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.
    Gray pot with lid on the stove simmering daikon radish hot pot
  • 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.
    grating the top of a daikon radish to make oroshi daikon
  • 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.
    Daikon radish hot pot in a gray pot on a black IH stove
  • Serve and add yuzu kosho or Japanese chili powder (shichimi togarashi) to taste. Enjoy!
    Daikon radish hot pot in a small bowl with yuzu kosho on top

Notes

Feel free to substitute local ingredients, but maintain similar types. Use alternative cabbages for Napa cabbage, and different mushrooms for shiitake. The cabbage is especially important as it adds water to the soup.
Choose well-marbled, thinly sliced pork cuts for the best flavor.
Both yuzu kosho and shichimi togarashi are optional condiments for those who like to add a spicy element.
For a noodle finish: after eating the vegetables, you can add cooked udon or soba noodles. Boil them separately, drain, then add to the leftover broth.
Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.