Mizore Nabe Recipe (Winter Hot Pot with Grated Daikon Radish)

Ingredients

• 1000 ml Water
• 4 pieces Dashi Kombu Seaweed (5x5cm/2"x2")
• 20 g Katsuobushi (Bonito Flakes)
• 500 ml Dashi Stock
• 1 tbsp Sake
• 1 tbsp Mirin
• 1/2 tsp Salt
• 2 tbsp Usukuchi Soy Sauce (saltier and lighter in color than regular soy sauce)
• 4 Oyster (large size)
• 1 Salmon Fillet (unsalted)
• 1 Pacific Cod Fillet (unsalted)
• Salt
• 1 piece Ginger Root
• Potato Starch
• Frying Oil
• 5 slices Carrot (3mm/0.1" thick)
• 1 Long Green Onion (Naganegi) (Tokyo negi)
• 3 Shiitake Mushroom
• 50 g Shimeji Mushrooms
• 60 g Seri Parsley
• 300 g Daikon Radish
• 1/2 Soft Silken Tofu (150g/5.3 oz for 2 people)
• 2 Kirimochi (square rice cake)
• 1 package Frozen Udon Noodles
• Yuzukosho (yuzu peel chili pepper paste)
• 1 Yuzu Citrus (used only the peel, a type of Japanese citrus fruit)
• Shichimi Chili Pepper