Cut thepork into bite-sized pieces. Peel the daikon and grate.
In the clay pot add the "A" ingredients and the grated daikon and bring it to boil. When it is boiling, add everything else except for garland chrysanthemum and simmer. Then add garland chrysanthemum right at the end.
As you eat the mizore hot pot, dip into ponzu (citrus-based sauce).
If you want to make "mizore udon", add "Multipurpose dashi soy sauce" or mentsuyu (japanese noodle dipping sauce) in the left over soup for taste, then simmer with udon noodles.
Pour in a katakuriko slurry for thickness at the end. Chop the spring onion and sprinkle it on top.
Story Behind this Recipe
Every time when I found meat in the freezer that I forgot to use, I used it for mizore hot pot because cooking with grated daikon makes it nicer and delicious.