Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, spinach and grated daikon radish hot pot. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
The daikon radish easily loses its nutrients so be careful not to overcook. Serve the ingredients to a small bowl and enjoy the taste of the Mizore Nabe! Mizore is "sleet" in Japanese and the grated daikon radish looks like "sleet" in the hot pot, which is the reason why we call this recipe "Mizore.
Spinach and Grated Daikon Radish Hot Pot is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Spinach and Grated Daikon Radish Hot Pot is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 1 Daikon radish
- Get 1 bunch Spinach
- Make ready 400 grams Pork (thinly cut for shabu-shabu)
- Prepare 1 Ponzu
Daikon oroshi means grated daikon radish in Japanese. This traditional, white snow-like condiment enhances dishes, like fish, udon, and soba noodles, and also has beneficial health effects. Learn how to eat daikon oroshi, where you can eat it in Japan, and how to make it. Daikon radish can be served raw or cooked.
Instructions to make Spinach and Grated Daikon Radish Hot Pot:
- Grate the whole daikon radish (keep its juice!), cut the spinach into 4~5cm lengths. Cut the pork into half.
- 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!
- 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.
- Here I used a generous amount of green onions instead of spinach . The hot pot was sweeter and it was also delicious.
Add daikon to stews, meat and fish dishes. Purée daikon with other vegetables and served as a light soup. Daikon-which means "long root" in Japanese-is most commonly eaten raw or stir-fried. It is a staple in nearly all meals in Japan, Korea, and China. Pressing a paper towel against the brine's surface ensures that the radish is fully submerged, for more effective pickling.
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