Aromatic Mizore Hot Pot

Name: Aromatic Mizore Hot Pot
Yield: 2 servings
Cuisine: American
Ingredients: 4 cakes and 1 tablespoon Mochi cakes and sesame oil; 1 packages (as needed) Chicken thigh meat and katakuriko; 1/2 Grated daikon radish; 1 Mizuna, Chinese cabbage, enoki mushrooms, shiitake mushrooms, aburaage; 1000 ml Water; 100 ml Shiro-dashi; 1 tbsp Sake; 1 tsp each Salt ・ soy sauce; 1/2 tsp Sugar; 1 small amount of grated peel Yuzu (optional)

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

2 servings

4cakes and 1 tablespoon Mochi cakes and sesame oil
1 packages(as needed) Chicken thigh meat and katakuriko
1/2Grated daikon radish
1Mizuna, Chinese cabbage, enoki mushrooms, shiitake mushrooms, aburaage
[Dashi]
1000 mlWater
100 mlShiro-dashi
1 tbspSake
1 tspeach Salt ・ soy sauce
1/2 tspSugar
1 smallamount of grated peel Yuzu (optional)

Saved

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.