Recipe of Quick Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot
Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Speedy Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot using 13 ingredients and 5 steps. Here is how you can achieve it.
I forget which restaurant I had this at, but at some point, this became our family hot pot recipe. It seems this is traditionally made with whale meat, but I just make it with pork. I season the broth lightly so you can drink it up.
※ Slice the daikon radish thinly with a slicer.
※ Swish the pork in the broth with chopsticks as you add it. If you just add the pork without doing this, it will clump.
※ The broth will keep getting more delicious as it cooks, so keep it simmering on a burner at the table.
※ I recommend using vegetables that don't release a lot of liquid while cooking. Recipe by Kichiri-monja
Ingredients and spices that need to be Prepare to make Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot:
- 200 grams Pork (thinly sliced or for shabu-shabu)
- 6 cm Daikon radish
- 1 packet Shimeji mushrooms
- 1/2 stalk Japanese leek
- 1 piece Aburaage
- 200 grams Tofu
- 1 bag Mizuna greens
- 800 ml ○Dashi stock (or water + 2 teaspoons bonito based dashi stock granules)
- 6 cm piece ○ Kombu based dashi stock
- 2 tbsp ○Cooking sake
- 2 tbsp ○Mirin
- 2 tbsp ○ Usukuchi soy sauce
- 1/2 heaping teaspoon ○Salt
Instructions to make Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot
- 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).
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So that is going to wrap it up for this exceptional food How to Make Super Quick Homemade Mizuna Greens, Pork, and Daikon Radish Harihari Hot Pot. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!