Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot.

Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot You can have Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot

  1. It's 200 grams of Pork (thinly sliced or for shabu-shabu).
  2. It's 6 of cm Daikon radish.
  3. It's 1 of packet Shimeji mushrooms.
  4. You need 1/2 stalk of Japanese leek.
  5. Prepare 1 piece of Aburaage.
  6. You need 200 grams of Tofu.
  7. You need 1 bag of Mizuna greens.
  8. It's 800 ml of ○Dashi stock (or water + 2 teaspoons bonito based dashi stock granules).
  9. You need 6 of cm piece ○ Kombu based dashi stock.
  10. It's 2 tbsp of ○Cooking sake.
  11. It's 2 tbsp of ○Mirin.
  12. It's 2 tbsp of ○ Usukuchi soy sauce.
  13. Prepare 1/2 of heaping teaspoon ○Salt.

Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot instructions

  1. Slice the daikon radish into 2 cm rounds and then into 1 mm strips. Cut the Japanese leek, aburaage, and tofu into bite-size pieces. Cut the mizuna into 4-5 cm pieces..
  2. Add the ○ ingredients to an earthenware pot and heat over medium. Before it starts to boil, add the pork and use cooking chopsticks to separate the pieces. This will tenderize the meat..
  3. Add all the ingredients except for the mizuna. Cover with the lid and heat over medium heat. When steam starts to escape from the hole in the lid, add the mizuna. As soon as they're cooked, it's done..
  4. You can add udon noodles to the pot during cooking. At the end of the meal, I recommend adding rice and eggs to the broth to make porridge. Make sure to taste the broth and dilute if necessary..
  5. This recipe is seasoned for cooking at the table on a portable burner (it's seasoned lightly at the beginning)..