Mizore Nabe (Grated Daikon Hot Pot)

Name: Mizore Nabe (Grated Daikon Hot Pot)
Total time: 35 min
Yield: Serves 2–3
Ingredients: Boneless chicken thigh 1 (about 300 g); Daikon radish 1/2 (about 500 g); Napa cabbage 1/8 head (about 300 g); Mizuna (Japanese greens) 1/2 bunch; Enoki mushrooms 1 bag (about 100 g); Dashi granules (Japanese soup stock) 2 tsp; Water 600ml; Sake (Japanese rice wine) 2 tbsp; Mirin (sweet rice seasoning) 2 tbsp; Soy sauce 2 tbsp; Salt 1/4 tsp

💪 If you exercise 🍲 Cooking for a group

Serves 2–3 · About 35 min
A hot pot of chicken and napa cabbage simmered in a soy sauce dashi broth, with lots of grated daikon added at the end.

① Grate the daikon→② Cut the vegetables→③ Cut the chicken→④ Simmer chicken and napa cabbage→⑤ Add grated daikon

What to buy

Meat

Boneless chicken thigh1 (about 300 g)

Vegetables

Daikon radish1/2 (about 500 g)Napa cabbage1/8 head (about 300 g)Mizuna (Japanese greens)1/2 bunchEnoki mushrooms1 bag (about 100 g)

Seasonings

Dashi granules (Japanese soup stock)2 tsp

Tap an item to check it off (checks clear when you close the page).

How to make it

Grate the daikon

About 10 min

Peel the daikon on a cutting board (a peeler is OK too)
Grate it all with a grater
Pour into a colander and lightly drain the liquid (don't squeeze hard with your hands)

How to tell it's doneThe grated daikon is piled up in the bowl.

Be carefulWhen the daikon gets small, it is easy to grate your fingers. When about 3 cm is left, chop it finely on a cutting board and use it with the grated daikon.

Cut the vegetables

About 5 min

Pull off the napa cabbage leaves one by one and wash them. Cut the white stems 3 cm wide and the green leaves 5 cm wide
Cut 1 cm off the root end of the mizuna, then cut into 5 cm lengths
Cut 3 cm off the root end of the enoki and pull apart into small bunches by hand

How to tell it's doneEverything is cut, and the napa cabbage leaves and mizuna are set aside separately for the end.

Cut the chicken

About 3 min

Cut the chicken into bite-size pieces (about 3 cm)
When you finish cutting, wash your hands, the knife and the cutting board with dish soap

How to tell it's doneThe chicken is cut, and your hands and tools are washed.

Simmer chicken and napa cabbage

Medium → Medium-low heat, lid onAbout 10 min

In a clay pot or deep pot, put 600 ml water, 2 tsp dashi granules, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce and 1/4 tsp salt, and bring to a boil on medium heat
Add the chicken, the napa cabbage stems and the enoki. If brownish foam (scum) appears, scoop it off with a ladle and throw it away
Put on the lid and simmer about 8 min on medium-low heat

How to tell it's doneTake out the biggest piece of chicken and cut it: white all the way through, with no pink parts.

Add grated daikon and finish

Medium heatAbout 4 min

Add the napa cabbage leaves and simmer 2 min
Spread all the grated daikon from step 1 over the whole pot, and add the mizuna too
After it starts bubbling, simmer 1–2 min
Taste. If it's bland, add soy sauce 1 tsp at a time

ReadyThe grated daikon is warm, and the edges of the pot are bubbling. The mizuna is soft.

📚 Learn more about this dish

🥬 Ingredient guide

Dashi Mirin Shoyu (soy sauce)Chicken thigh

🔪 Cutting & cooking tips

Aku (scum)Boiling Heat levels (high, medium, low)Hitokuchi-dai (bite-size)

If it didn't work out

The daikon tastes sharpGrated daikon gets milder when cooked. Simmer 1–2 more min.

Watery or not enough flavorYou did not drain the liquid in step 1. This time, add soy sauce 1 tsp at a time and taste.

The chicken is toughIt simmered a long time on strong heat. When it boils, turn to medium-low heat.

The napa cabbage leaves are too limpAdd the leaves in step 5 and simmer 2 min. Don't add them with the stems.

Was this recipe helpful?

This site is free with no ads. If you like, you can support it with a tip.

☕ Send a tip Choose how many cups. Everything stays free to read.

Made by YUU, a teen who loves cooking → About me