[Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork
[Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, [farmer’s recipe] mizore (grated daikon) hot pot with pork. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

[Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. [Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook [farmer’s recipe] mizore (grated daikon) hot pot with pork using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make [Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork:
  1. Take 10 cm Daikon radish
  2. Prepare [The soup] - "A"
  3. Take 500 ml Dashi stock
  4. Get 1 tsp each Soy sauce, Mirin, Sake
  5. Get 1 pinch Salt
  6. Make ready [The ingredients] - "B"
  7. Make ready 100 grams Thinly sliced pork
  8. Make ready 4 leaves Chinese cabbage leaf
  9. Get 1/2 bunch Garland chrysanthemum
  10. Prepare 100 grams Mushrooms (such as enoki or shimeji)
Steps to make [Farmer’s Recipe] Mizore (Grated Daikon) Hot Pot with Pork:
  1. Cut thepork into bite-sized pieces. Peel the daikon and grate.
  2. In the clay pot add the "A" ingredients and the grated daikon and bring it to boil. When it is boiling, add everything else except for garland chrysanthemum and simmer. Then add garland chrysanthemum right at the end.
  3. As you eat the mizore hot pot, dip into ponzu (citrus-based sauce).
  4. If you want to make "mizore udon", add "Multipurpose dashi soy sauce" or mentsuyu (japanese noodle dipping sauce) in the left over soup for taste, then simmer with udon noodles.
  5. Pour in a katakuriko slurry for thickness at the end. Chop the spring onion and sprinkle it on top.

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