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

Hello everybody, I 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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. Make ready 1 packet Shimeji mushrooms
  4. Make ready 1/2 stalk Japanese leek
  5. Take 1 piece Aburaage
  6. Get 200 grams Tofu
  7. Take 1 bag Mizuna greens
  8. Take 800 ml ○Dashi stock (or water + 2 teaspoons bonito based dashi stock granules)
  9. Take 6 cm piece ○ Kombu based dashi stock
  10. Take 2 tbsp ○Cooking sake
  11. Take 2 tbsp ○Mirin
  12. Take 2 tbsp ○ Usukuchi soy sauce
  13. Get 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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