Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot

Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot

You'll be able to eat a whole bag of mizuna greens. All the ingredients go together really well. The flavor is really mild, so you can drink up the broth.

Ingredients: 2-3 servings in a size 8 earthenware pot

Pork (thinly sliced or for shabu-shabu)
200 g
Daikon radish
6 cm
Shimeji mushrooms
1 packet
Japanese leek
1/2 stalk
1 piece
150-200 g
Mizuna greens
1 bag
○Dashi stock (or water + 2 teaspoons bonito based dashi stock granules)
800 ml
○ Kombu based dashi stock
5-6 cm piece
○Cooking sake
2 tablespoons
2 tablespoons
○ Usukuchi soy sauce
2 tablespoons
1/2 heaping teaspoon


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).

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.