Cut the carrots and boil them in a separate pot. Cut the chicken and the other ingredients except the daikon into bite sizes.
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.
After coming to a boil add the stock powder, the hard stem part of Chinese cabbage and bok choy (in this order).
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.
Add the shitake and enoki mushrooms and turn down the heat to low. Add plenty of grated daikon as to cover the entire pot.
Add the tofu, mizuna leaves and carrot then bring to a boil and it's done. Season with salt if necessary.
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.
Seasonings have to be a little strong because I put in plenty of grated daikon. The quantity of seasonings are adjustable according to your liking. You will have a tasty zosui (rice simmered in hot pot soup) after eating this hot pot. I also recommend grilled rice cakes or udon noodles instead of rice. When you have them add some ground sesame seeds or yuzu-kosho paste if you like.