Foryoueats: Mizore Nabe (Hot Pot with Grated Daikon)

Ingredients

• For the Broth:
• 4 cups water (for theZojirushi Gourmet d’Expert® Electric Skillet, you will need to double the broth recipe)
• 1 piece kombu (dried kelp) (5 g; 2 x 5 inches or 5 x 13 cm per piece)
• 3 Tbsp sake
• 1 Tbsp mirin
• 2 Tbsp soy sauce
• 1 tsp Diamond Crystal kosher salt
• For the Hot Pot Ingredients:
• ½ head napa cabbage (1.5 lb, 680 g)
• 1 bunch mizuna (Japanese mustard green) (4.59 oz, 130 g)
• 2 carrots (3 oz, 85 g)
• 1 Tokyo negi (naga negi; long green onion)
• 1 green onion/scallion
• 1 package shimeji mushrooms (3.5 oz, 100 g)
• 4 shiitake mushrooms (1.4 oz, 40 g)
• 2 pieces aburaage (deep-fried tofu pouch)
• 4 pieces Japanese rice cake (mochi)
• 1 daikon radish (1.3 lb, 600 g)
• 1 lb thinly sliced pork loin (optional; skip for vegetarian/vegan)
• For Serving:
• ponzu (you can make homemade ponzu sauce)