Mizore = Sleet
The main ingredient is grated daikon.
It looks similar to winter sleet.
・Minced chicken meat: 400 g
・Grated ginger: 1 tsp
・Starch: 1 1/2 Tbsp
・Salt: 1/2 tsp
・Daikon radish: ½ (700 g)
・Chinese cabbage: ¼ (320 g)
・Mitsuba (Wild chervil): 2 bunch
・Tofu: 1 piece
・Deep-fried tofu: 2 pieces
・Japanese soup stock: 6 cup
・Sugar: 3 Tbsp
・Soy sauce: 2 Tbsp
・Salt: 1 1/2 tsp
01 Put the minced chicken meat into a bowl, add the egg, starch, grated ginger, and salt, Then knead it together. Use a spoon to make meatballs.
02 Grate the daikon, then gently remove the liquid with a colander. Roughly chop the Chinese cabbage, and cut the mitsuba into 3-cm pieces. Cut the tofu into 8 equal pieces, and slice the deep-fried tofu into thin, oblong strips.
03 Put the broth, sugar, soy sauce and salt into the nabe, and bring to a boil. Add the meatballs to the nabe. When the broth comes to a boil, remove the residue that floats on the top. Then add the Chinese cabbage, tofu, and deep-fried tofu. Once it has sufficiently boiled, garnish with the grated daikon and wild chervil, then bring to a boil one more time. Nabe is ready.
Daikon is rich in enzymes that help digestion and vitamin C, so it relieves tired intestines and improves bowel movements, which supports healthy skin.
Enjoy the broth, which is full of nutrition and flavor, all the way to the end!
・Dashi soup: suitable amount
・Sugar: to taste
・Soy sauce: to taste
・Spring onions: 3
You can also top off the meal by boiling pre-cooked rice that has been washed in the remaining mizore nabe broth, swirling beaten egg on top, and then covering the pot with a lid. When the egg is half-cooked, turn off the heat, sprinkle green onion on top, and serve.