Recipe of Quick Spinach and Grated Daikon Radish Hot Pot

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, spinach and grated daikon radish hot pot. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Ingredients of [Farmer's Recipe] Mizore (Grated Daikon) Hot Pot with Pork. Use of [The soup] - "A". Prepare of [The ingredients] - "B". Add carrots, long green onions, shiitake and shimeji mushrooms.

Spinach and Grated Daikon Radish Hot Pot is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Spinach and Grated Daikon Radish Hot Pot is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook spinach and grated daikon radish hot pot using 4 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spinach and Grated Daikon Radish Hot Pot:

1. Prepare 1 Daikon radish
2. Prepare 1 bunch Spinach
3. Take 400 grams Pork (thinly cut for shabu-shabu)
4. Make ready 1 Ponzu

Other ingredients include napa cabbage, Shungiku (chrysanthemum), mizuna, spinach, long green onion (negi), tofu, aburaage (deep-fried tofu pouch), shiitake mushrooms, enoki mushrooms, daikon radish, carrot, vermicelli (Malony). They vary slightly from home to home. Dip in ponzu, Momiji oroshi (grated daikon with chili pepper) and green onion. Cook the daikon half way through, then rinse the daikon under cold water.

Instructions to make Spinach and Grated Daikon Radish Hot Pot:

1. Grate the whole daikon radish (keep its juice!), cut the spinach into 4~5cm lengths. Cut the pork into half.
2. Layer the grated daikon radish (with the juice), spinach and meat in that order in an earthenware pot. Repeat 2~3 times. Put a generous layer of grated daikon radish in to bottom to prevent everything from getting burned while it cooks!
3. Cover with a lid and simmer until everything is cooked through. (It depends on a pot you use, but it normally takes about 10~15 minutes.) Serve into individual bowls and eat with ponzu sauce.
4. Here I used a generous amount of green onions instead of spinach . The hot pot was sweeter and it was also delicious.

Dip in ponzu, Momiji oroshi (grated daikon with chili pepper) and green onion. Cook the daikon half way through, then rinse the daikon under cold water. Empty the pot, add just enough water to the pot to cover the daikon. Chicken kara-ge and grated daikon and ponzu is refreshing and delicious! I created this recipe thinking there must be an easy way to prepare it.

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