Light Chicken "Mizore" (sleet) Hot Pot

Light Chicken "Mizore" (sleet) Hot Pot

You will be amazed how tender the chicken can be. The grated daikon makes the meat very tender. This is a very light hot pot. It will take only 20 minutes after starting to simmer.

Ingredients: 2-3 servings (with a No. 8 size hot pot)

Chicken thighs (or chicken breasts)
2 pieces
Grated daikon
1 whole daikon and a little more
Chinese cabbage
Bok choy
Mizuna leaves
1 bunch
Shiitake mushrooms
5 to 6
Enoki mushrooms
1 packet
Carrot (pre-boiled)
Silken tofu
1/2 block
Chinese chicken stock powder
2 tablespoons
1 ladle (according to the brands)
2 tablespoons
1 tablespoon
A pinch
60% of a pot


1. Cut the carrots and boil them in a separate pot. Cut the chicken and the other ingredients except the daikon into bite sizes.
2. Grate the daikon. If you use a food processor it will be much easier. Fill the pot to 60% of its capacity and bring to a boil.
3. After coming to a boil add the stock powder, the hard stem part of Chinese cabbage and bok choy (in this order).
4. After the Chinese cabbage is cooked through, slide the chicken into the pot. Add sake and simmer at medium heat. After the chicken is cooked through add shiro-dashi and mirin.
5. Add the shitake and enoki mushrooms and turn down the heat to low. Add plenty of grated daikon as to cover the entire pot.
6. Add the tofu, mizuna leaves and carrot then bring to a boil and it's done. Season with salt if necessary.
7. Add more grated daikon on the side to serve.

Story Behind this Recipe

When I had a stomach problem I used to make mizore-style stews. They eventually changed into a tasty hot pot.