[Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork

Name: [Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork
Yield: 1 serving
Cuisine: American
Ingredients: 10 cm Daikon radish; 500 ml Dashi stock; 1 tsp each Soy sauce, Mirin, Sake; 1 pinch Salt; 100 grams Thinly sliced pork; 4 leaves Chinese cabbage leaf; 1/2 bunch Garland chrysanthemum; 100 grams Mushrooms (such as enoki or shimeji)

cookpad.japan @cookpad_jp

Every time when I found meat in the freezer that I forgot to use, I used it for mizore hot pot because cooking with grated daikon makes it nicer and delicious.

For 1-2 servings. Recipe by FarmersK

Every time when I found meat in the freezer that I forgot to use, I used it for mizore hot pot because cooking with grated daikon makes it nicer and delicious.

For 1-2 servings. Recipe by FarmersK

cookpad.japan @cookpad_jp

Every time when I found meat in the freezer that I forgot to use, I used it for mizore hot pot because cooking with grated daikon makes it nicer and delicious.

For 1-2 servings. Recipe by FarmersK

Every time when I found meat in the freezer that I forgot to use, I used it for mizore hot pot because cooking with grated daikon makes it nicer and delicious.

For 1-2 servings. Recipe by FarmersK

Saved

Ingredients

1 serving

10 cmDaikon radish
[The soup] - "A"
500 mlDashi stock
1 tspeach Soy sauce, Mirin, Sake
1 pinchSalt
[The ingredients] - "B"
100 gramsThinly sliced pork
4leaves Chinese cabbage leaf
1/2 bunchGarland chrysanthemum
100 gramsMushrooms (such as enoki or shimeji)

Saved

Steps

1

Cut thepork into bite-sized pieces. Peel the daikon and grate.
2

In the clay pot add the "A" ingredients and the grated daikon and bring it to boil. When it is boiling, add everything else except for garland chrysanthemum and simmer. Then add garland chrysanthemum right at the end.
3

As you eat the mizore hot pot, dip into ponzu (citrus-based sauce).
4

If you want to make "mizore udon", add "Multipurpose dashi soy sauce" or mentsuyu (japanese noodle dipping sauce) in the left over soup for taste, then simmer with udon noodles.
5

Pour in a katakuriko slurry for thickness at the end. Chop the spring onion and sprinkle it on top.