Aromatic Mizore Hot Pot

Aromatic Mizore Hot Pot

Mochi are stir fried in sesame oil and steeped in dashi stock. It's so juicy and fragrant.

Ingredients: 2-4 servings

Mochi cakes and sesame oil
4 cakes and 1 tablespoon
Chicken thigh meat and katakuriko
1 package as needed
Grated daikon radish
Mizuna, Chinese cabbage, enoki mushrooms, shiitake mushrooms, aburaage
to taste
5 cups (1000 ml)
100 ml
1 tablespoon
Salt ・ soy sauce
1 teaspoon each
1/2 teaspoon
Yuzu (optional)
small amount of grated peel


1. Slice the aburaage into thin strips. Cut the Chinese cabbage in half and slice thinly. Cut chicken into bite-sizes and sprinkle with katakuriko.
2. Add dashi stock ingredients to the pot. Add chicken and vegetables and bring to a simmer. While it's simmering, grate the daikon radish.
3. Rinse the mochi cakes with water and lay on a plate. Microwave for 2 minutes until soft.
4. Add sesame oil to a frying pan and heat. Pan fry the mochi from Step 3 until golden brown.
5. Add the mochi to the hot pot along with the grated daikon radish and yuzu. Season to taste with salt. Add sugar to give it a nice, mild flavor.

Story Behind this Recipe

My family often eats this hot pot. It's my mom's recipe. Add udon noodles to the broth once you finish the contents for a delicious finish.
This is also really delicious with pork belly.