Mizore Nabe with Pork and Vegetables
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of kombu adds depth. The hot broth brings the ingredients together in a mellow, full-bodied texture.
Cut the pork (680 g) into thin strips, pressed tofu (450 g) into cubes, napa cabbage (340 g) crosswise, green onion (100 g) into pieces, carrot (100 g) into rounds, and shiitake mushrooms (100 g) into slices. Rinse and dry the spinach (340 g), then grate ridiche daikon (450 g) coarsely.
Pour dashi with kombu and bonito (960 g) into a heavy pot and bring it to a gentle simmer. Add the tofu and cook for 2 minutes, then add the pork in small batches and cook through.
Add napa cabbage, spinach, green onion, shiitake mushrooms, and carrot. Cover and cook for 5 minutes, then place the grated daikon in the center and cook for 1 more minute. Serve hot with sesame oil (15 g).
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