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Mizore Nabe (Hot Pot with Grated Daikon)
4.6 from 22 votes

Mizore Nabe (Hot Pot with Grated Daikon)

With napa cabbage, fried tofu, and mushrooms simmered in kombu dashi, Mizore Nabe is a Japanese hot pot cooked with grated daikon.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 365 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the Broth
  • 4 cups water (for the Zojirushi Gourmet d’Expert® Electric Skillet, you will need to double the broth recipe)
  • 1 piece kombu 5 g; 2 x 5 inches or 5 x 13 cm per piece, dried kelp
  • 3 Tbsp sake
  • 1 Tbsp mirin
  • 2 Tbsp soy sauce
  • 1 tsp kosher salt Diamond Crystal brand
For the Hot Pot Ingredients
  • ½ head Napa cabbage (1.5 lb, 680 g)
  • 1 bunch Mizuna 4.6 oz, 130 g, Japanese mustard green
  • 2 carrot 3 oz, 85 g
  • 1 green onion aka Tokyo negi, naga negi, long green onion
  • 1 green onion or scallion
  • 1 package shimeji mushrooms (3.5 oz, 100 g)
  • 4 shiitake mushrooms (1.4 oz, 40 g)
  • 2 pieces tofu pouch deep-fried, aka aburaage
  • 4 pieces mochi Japanese rice cake
  • 1 daikon radish (1.3 lb, 600 g)
  • 1 lb pork loin optional; skip for vegetarian/vegan, thinly sliced
For Serving
  • ponzu (you can make homemade ponzu sauce)

Instructions

    Cup of Yum
  1. Gather all the ingredients.
To Make the Broth
  1. In a large pot (heavy-bottomed pot, donabe, or electric hot pot like this one), add 4 cups water and 1 piece kombu (dried kelp).
  2. Add 3 Tbsp sake, 1 Tbsp mirin, 2 Tbsp soy sauce, and 1 tsp Diamond Crystal kosher salt to the pot. Mix them all together and set aside.
To Prepare the Hot Pot Ingredients
  1. Napa cabbage: Remove the core of ½ head napa cabbage, separate the leaves, and rinse them carefully. Then, cut them into 2-inch (5-cm) pieces.
  2. Cut the tough bottom part of the leaves into smaller strips/pieces.
  3. Mizuna: Cut 1 bunch mizuna (Japanese mustard green) into 2-inch (5-cm) pieces.
  4. Carrots: Using a vegetable peeler, peel 2 carrots into thin ribbons.
  5. Negi and green onion: Cut 1 Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3-cm) pieces. Thinly slice 1 green onion/scallion.
  6. Shimeji and shiitake mushrooms: Discard the bottom of 1 package shimeji mushrooms and separate them. Remove the stems of 4 shiitake mushrooms.
  7. If you‘d like, you can carve the mushroom caps to make them look like a flower by following my shiitake hanagiri tutorial.
  8. Aburaage and kiri mochi (option 1; mochi bag): Cut 2 pieces aburaage (deep-fried tofu pouch) and 4 pieces Japanese rice cake (mochi) in half.
  9. Stuff the kiri mochi into the aburaage pocket. Using a toothpick, seal the opening.
  10. Aburaage (option 2): If you don‘t want to make mochi bags, you can simply cut the aburaage into bite-size pieces.
  11. Kiri mochi (option 2): Simply toast the mochi in the toaster oven until it becomes puffy.
  12. Daikon radish: Peel and grate 1 daikon radish using a grater (I use a ceramic grater).
  13. Drain the grated daikon to remove excess moisture (liquid) by gently pressing it down. Transfer to a bowl and set aside.
  14. Put all the ingredients on a large platter (or several platters). Prepare small individual bowls each filled with 2 Tbsp ponzu and some chopped green onion.
To Make the Hot Pot
  1. Bring the broth to a boil over medium heat. If you‘re adding root vegetable chunks (carrot, gobo, etc.), start cooking them while you are heating up the broth. They take a longer time to cook. Right before boiling, discard the kombu (or use it later to make Furikake Rice Seasoning or Simmered Kombu).
  2. Once boiling, add various kinds of ingredients to the pot and arrange them by sections. For example, group the napa cabbage in one area while mushrooms stay in one area. This way, you can choose what you want to eat. Close the lid and cook for 8–10 minutes. Keep an eye on leafy greens. Dish them out early if they turn soft and ready to eat. Dip the cooked food in ponzu sauce to enjoy. To cook the meat, add a few slices of the 1 lb thinly sliced pork loin to the simmering broth and cook for 30 seconds. Do not overcook. Once all the cooked ingredients are served and cleared from the hot pot, add a new batch of ingredients. Cover the lid and start cooking for 10 minutes. Add water if the broth is low in the pot. Repeat 1–2 more rounds until you finish all the ingredients.
To Store
  1. You can keep the leftovers in an airtight container and store them in the refrigerator for up to 2 days.

Nutrition Information

Calories 365kcal (18%) Carbohydrates 46g (15%) Protein 33g (66%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 75mg (25%) Sodium 669mg (28%) Potassium 1519mg (32%) Fiber 7g (28%) Sugar 36g (72%) Vitamin A 5166IU (103%) Vitamin C 105mg (117%) Calcium 255mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%
Carbohydrates 46g 15%
Protein 33g 66%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 75mg 25%
Sodium 669mg 28%
Potassium 1519mg 32%
Fiber 7g 28%
Sugar 36g 72%
Vitamin A 5166IU 103%
Vitamin C 105mg 117%
Calcium 255mg 26%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.