Grate the radish and put in an earthenware pot. This will help to prevent burning. Separate the Chinese cabbage stems and leaves and set aside.
Cut the mizuna into 4 pieces, the mushrooms in half, and the drained tofu into eighths. When you have cut everything up, add all to the pot in the order listed in Step 3.
First, add the Chinese cabbage stems, 1 packet of bean sprouts, the mushrooms, half the pork, the cabbage leaves, the rest of the bean sprouts, the mizuna, the tofu (around the edges) and finally the pork.
Cover with a lid and simmer over low heat. When you start to hear a bubbling sound and the water is starting to seep out, turn it up to medium heat. When everything has cooked through, it's done!
Story Behind this Recipe
I made this because I wanted my kids to eat lots of veggies!
Cook over very low heat until it starts to boil. If you can't cover with the lid completely, just place the lid on top! The bulk of the vegetables will quickly reduce.