Mizore Nabe (Hot Pot with Grated Daikon)

Name: Mizore Nabe (Hot Pot with Grated Daikon)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For the Broth:; 4 cups water (for theZojirushi Gourmet d’Expert® Electric Skillet, you will need to double the broth recipe); 1 piece kombu (dried kelp) (5 g; 2 x 5 inches or 5 x 13 cm per piece); 3 Tbsp sake; 1 Tbsp mirin; 2 Tbsp soy sauce; 1 tsp Diamond Crystal kosher salt; For the Hot Pot Ingredients:; ½ head napa cabbage (1.5 lb, 680 g); 1 bunch mizuna (Japanese mustard green) (4.59 oz, 130 g); 2 carrots (3 oz, 85 g); 1 Tokyo negi (naga negi; long green onion); 1 green onion/scallion; 1 package shimeji mushrooms (3.5 oz, 100 g); 4 shiitake mushrooms (1.4 oz, 40 g); 2 pieces aburaage (deep-fried tofu pouch); 4 pieces Japanese rice cake (mochi); 1 daikon radish (1.3 lb, 600 g); 1 lb thinly sliced pork loin (optional; skip for vegetarian/vegan); For Serving:; ponzu (you can make homemade ponzu sauce)

Prep 20m

Cook 20m

Total 40m

This Mizore Nabe, also known as Hot Pot with Grated Daikon, is a cozy and comforting Japanese dish. With a savory kombu broth and a variety of fresh vegetables, mushrooms, and tofu, it's a perfect meal for a cold day. Top it off with homemade ponzu sauce for a burst of citrusy flavor.

Daikon

Hot Pot

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Mizore Nabe (Hot Pot with Grated Daikon)

Ingredients

For The Broth

For The Hot Pot Ingredients

For Serving

Steps

Nutrition Facts

Mizore Nabe (Hot Pot with Grated Daikon)

Ingredients

For The Broth

For The Hot Pot Ingredients

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts