Mizore in Japanese means sleet.
Grating the daikon makes it look like "sleet".
I peeled then grated a 8-inch long piece of daikon, then set it aside.
Added 4 cups of dashi and brought everything to a boil then down to a simmer.
After cooking everything, I turned off the heat, squeezed out the water from the grated daikon and added it to the nabe, heating it in the clay pot for like a minute or two.
We ate this with ponzu (citrus soy sauce) and a little shichimi (Japanese 7-spice) but you can eat it with your favorite condiment.
I'm glad we tried this, it was a nice way to warm up and also use up some daikon.
sounds delish! I think I'll try for dinner tonight! I used to make something like this with the water I steamed fish in: added some veggies but added the lemon and grated daikon when serving the soup. totally forgot about this but pork sounds good!
ReplyDeletev
steamed fish sound good V!
ReplyDeleteTake care.
Kat
I will try this (hopefully the daikon will be fresh and not wilted!) but my favorite is still that soup with kimchi, potato and turnips. I could eat it every day in this nippy weather.
ReplyDeleteI hope you will be able to try this version Rowena:)
ReplyDeleteTake care!
Kat
I tried making this but got carried away with too many things inside, won bok, shungiku, 2 kinds of mushrooms, pork, choi sum. I even grilled some mochi and put that too! oink!
ReplyDeleteit was good, especially with a bottle of sake. too bad the weather was warm.
v
V, making nabe it is so easy to go overboard with the veggies! but so good yeah?!
ReplyDeleteTake care.
Kat
Thanks Kirk, perfect for the cold weather!
ReplyDeleteTake care.
Kat
made this and we both loved it - another keeper for when I can get decent daikon at the market!
ReplyDeleteRowena, glad you enjoyed this. I wonder if daikon is freezeable? ...hmmm.
ReplyDeleteTake care.
Kat