Aromatic Mizore Hot Pot

My family often eats this hot pot. It's my mom's recipe. Add udon noodles to the broth once you finish the contents for a delicious finish.
This is also really delicious with pork belly.
The key to this dish is pan-frying the mochi in sesame oil until fragrant.
Make ojiya (rice porridge) with the broth at the end of cooking - it's amazingly good! Recipe by Tomumaro
Aromatic Mizore Hot Pot
My family often eats this hot pot. It's my mom's recipe. Add udon noodles to the broth once you finish the contents for a delicious finish.
This is also really delicious with pork belly.
The key to this dish is pan-frying the mochi in sesame oil until fragrant.
Make ojiya (rice porridge) with the broth at the end of cooking - it's amazingly good! Recipe by Tomumaro
Steps
- 1
Slice the aburaage into thin strips. Cut the Chinese cabbage in half and slice thinly. Cut chicken into bite-sizes and sprinkle with katakuriko.
- 2
Add dashi stock ingredients to the pot. Add chicken and vegetables and bring to a simmer. While it's simmering, grate the daikon radish.
- 3
Rinse the mochi cakes with water and lay on a plate. Microwave for 2 minutes until soft.
- 4
Add sesame oil to a frying pan and heat. Pan fry the mochi from Step 3 until golden brown.
- 5
Add the mochi to the hot pot along with the grated daikon radish and yuzu. Season to taste with salt. Add sugar to give it a nice, mild flavor.
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