○Dashi stock (or water + 2 teaspoons bonito based dashi stock granules)
○ Kombu based dashi stock
5-6 cm piece
○ Usukuchi soy sauce
1/2 heaping teaspoon
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.
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.
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.
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.
This recipe is seasoned for cooking at the table on a portable burner (it's seasoned lightly at the beginning).
Story Behind this Recipe
I forget which restaurant I had this at, but at some point, this became our family hot pot recipe. It seems this is traditionally made with whale meat, but I just make it with pork. I season the broth lightly so you can drink it up.
※ Slice the daikon radish thinly with a slicer. ※ Swish the pork in the broth with chopsticks as you add it. If you just add the pork without doing this, it will clump. ※ The broth will keep getting more delicious as it cooks, so keep it simmering on a burner at the table. ※ I recommend using vegetables that don't release a lot of liquid while cooking.