Grate the whole daikon radish (keep its juice!), cut the spinach into 4~5cm lengths. Cut the pork into half.
Layer the grated daikon radish (with the juice), spinach and meat in that order in an earthenware pot. Repeat 2~3 times. Put a generous layer of grated daikon radish in to bottom to prevent everything from getting burned while it cooks!
Cover with a lid and simmer until everything is cooked through. (It depends on a pot you use, but it normally takes about 10~15 minutes.) Serve into individual bowls and eat with ponzu sauce.
Here I used a generous amount of green onions instead of spinach . The hot pot was sweeter and it was also delicious.
Story Behind this Recipe
To use up a whole daikon radish!
You can make this hot pot only with the moisture from the daikon radish and spinach. You can grate the daikon radish easily with a food processor. In the photos of this recipe, I used 3 single-serving small pots to make this dish using the same amount of the ingredients.