How to Make Appetizing Spinach and Grated Daikon Radish Hot Pot

How to Make Appetizing Spinach and Grated Daikon Radish Hot Pot Delicious, fresh and tasty.

Spinach and Grated Daikon Radish Hot Pot. We are making Mizore Nabe, a hot pot served with grated daikon radish. The grated daikon goes great with the fried fish and rice cake. Daikon oroshi means grated daikon radish in Japanese.

Mizore Nabe Recipe (Winter Hot Pot with Grated Daikon Radish)

The daikon radish easily loses its nutrients so be careful not to overcook.

Serve the ingredients to a small bowl and enjoy the taste of the Mizore Nabe!

You can cook Spinach and Grated Daikon Radish Hot Pot using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spinach and Grated Daikon Radish Hot Pot

1. You need 1 of Daikon radish.

2. You need 1 bunch of Spinach.

3. You need 400 grams of Pork (thinly cut for shabu-shabu).

4. Prepare 1 of Ponzu.

Mizore is "sleet" in Japanese and the grated daikon radish looks like "sleet" in the hot pot, which is the reason why we call this recipe "Mizore.

Hot-pot broth comes in various flavors, such as soy sauce, miso and kimchi.

Ingredients often include tofu, mushrooms, vegetables and meat.

Daikon radish is typically cooked in the pot or sometimes served grated alongside.

Spinach and Grated Daikon Radish Hot Pot instructions

1. Grate the whole daikon radish (keep its juice!), cut the spinach into 4~5cm lengths. Cut the pork into half..

2. 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!.

3. 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..

4. Here I used a generous amount of green onions instead of spinach . The hot pot was sweeter and it was also delicious..

Add the shimeji, yuba, and carrot, followed by the grated daikon to mound in the center.

One the daikon is heated through, top the daikon with the chopped komatsuna, and drizzle some.

Pressing a paper towel against the brine's surface ensures that the radish is fully submerged, for more effective pickling.

Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves.

Remove from heat and add daikon.