Aromatic Mizore Hot Pot

• 4 cakes and 1 tablespoon Mochi cakes and sesame oil
• 1 packages (as needed) Chicken thigh meat and katakuriko
• 1/2 Grated daikon radish
• 1 Mizuna, Chinese cabbage, enoki mushrooms, shiitake mushrooms, aburaage
• 1000 ml Water
• 100 ml Shiro-dashi
• 1 tbsp Sake
• 1 tsp each Salt soy sauce
• 1/2 tsp Sugar
• 1 small amount of grated peel Yuzu (optional)

1. Slice the aburaage into thin strips.
2. Cut the Chinese cabbage in half and slice thinly.
3. Cut chicken into bite-sizes and sprinkle with katakuriko.
4. Add dashi stock ingredients to the pot.
5. Add chicken and vegetables and bring to a simmer.
6. While it's simmering, grate the daikon radish.
7. Rinse the mochi cakes with water and lay on a plate.
8. Microwave for 2 minutes until soft.
9. Add sesame oil to a frying pan and heat.
10. Pan fry the mochi from Step 3 until golden brown.
11. Add the mochi to the hot pot along with the grated daikon radish and yuzu.
12. Season to taste with salt.
13. Add sugar to give it a nice, mild flavor.

cakes, chicken thigh, daikon radish, mizuna, water, sake, salt, sugar, amount

Taken from cookpad.com/us/recipes/156244-aromatic-mizore-hot-pot (may not work)