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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mizuna greens, pork, and daikon radish harihari hot pot. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mizuna greens, pork, and daikon radish harihari hot pot using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot:
  1. Prepare 200 grams Pork (thinly sliced or for shabu-shabu)
  2. Take 6 cm Daikon radish
  3. Get 1 packet Shimeji mushrooms
  4. Get 1/2 stalk Japanese leek
  5. Prepare 1 piece Aburaage
  6. Take 200 grams Tofu
  7. Take 1 bag Mizuna greens
  8. Prepare 800 ml ○Dashi stock (or water + 2 teaspoons bonito based dashi stock granules)
  9. Get 6 cm piece ○ Kombu based dashi stock
  10. Prepare 2 tbsp ○Cooking sake
  11. Prepare 2 tbsp ○Mirin
  12. Get 2 tbsp ○ Usukuchi soy sauce
  13. Make ready 1/2 heaping teaspoon ○Salt
Instructions to make Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot:
  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).

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