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You need Pork (thinly sliced or for shabu-shabu).
Provide cm Daikon radish.
You need to prepare packet Shimeji mushrooms.
Prepare Japanese leek.
You need to prepare Aburaage.
Use Tofu.
Provide Mizuna greens.
You need ○Dashi stock (or water + 2 teaspoons bonito based dashi stock granules).
You need to prepare cm piece ○ Kombu based dashi stock.
Provide ○Cooking sake.
You need ○Mirin.
Use ○ Usukuchi soy sauce.
Provide heaping teaspoon ○Salt.

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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..
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..
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..
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..
This recipe is seasoned for cooking at the table on a portable burner (it's seasoned lightly at the beginning)..

Now that you have read Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot recipe, it is the time for you to head to the kitchen and also prepare some terrific food! Remember, food preparation is not a skill that can be one hundred percent right at first. Technique is required for you to master the art of cooking.

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