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

1. Slice the daikon radish into 2 cm rounds and then into 1 mm strips.
2. Cut the Japanese leek, aburaage, and tofu into bite-size pieces.
3. Cut the mizuna into 4-5 cm pieces.
4. Add the ingredients to an earthenware pot and heat over medium.
5. Before it starts to boil, add the pork and use cooking chopsticks to separate the pieces.
6. This will tenderize the meat.
7. Add all the ingredients except for the mizuna.
8. Cover with the lid and heat over medium heat.
9. When steam starts to escape from the hole in the lid, add the mizuna.
10. As soon as they're cooked, it's done.
11. You can add udon noodles to the pot during cooking.
12. At the end of the meal, I recommend adding rice and eggs to the broth to make porridge.
13. Make sure to taste the broth and dilute if necessary.
14. This recipe is seasoned for cooking at the table on a portable burner (it's seasoned lightly at the beginning).

pork, radish, packet, stalk japanese, aburaage, mizuna, stock, stock, sake, mirin, soy sauce, salt

Taken from cookpad.com/us/recipes/152268-mizuna-greens-pork-and-daikon-radish-harihari-hot-pot (may not work)