What is Mizore Nabe?
“Mizore” (みぞれ) is a Japanese term for sleet, and it’s the perfect name for what we’re talking about here. When a dish is described with this term, it’s a reference to grated daikon radish, which looks just like those half-melted snowflakes falling through rain.
So what’s a Mizore Nabe? It’s essentially a hot pot that stars this grated daikon, and in my recipe, I let it mingle with a light soup base, fresh vegetables, and thinly sliced pork.
The unique texture and subtle kick from the grated daikon go great with the sweet, rich pork and light soup. Next time winter gets you down, you know just what to make.
Key Ingredients & Substitution Ideas
- Dashi Stock: For the best results, use either homemade dashi stock or high-quality dashi packets. This is the foundation of the soup’s umami flavor.
- Soup Base: We’ve got a great mix of sake, mirin, usukuchi shoyu (Japanese light soy sauce—lighter in color but saltier than regular soy sauce), salt, and freshly grated ginger root (or ginger paste).
- Pork: Thinly sliced cuts with a good amount of marbling work best. I recommend using fattier portions like pork belly or shoulder—they enrich our soup beautifully and keep the meat tender.
- Nabe Ingredients: Our star ingredients include mizuna (potherb mustard), Napa cabbage, fresh shiitake mushrooms, and aburaage (fried tofu pouch). Feel free to replace the ingredients with what you have on hand, but when you do, try to use similar ones. For example, use different cabbages for Napa cabbage and different mushrooms or shiitake. Cabbage is especially important because it adds more water to the soup.
- Toppings: Finish your dish with a drizzle of toasted sesame oil, freshly grated daikon radish, finely chopped green onions, and ground black pepper.
- Optional Condiments: Add extra dimension with yuzu kosho (citrus chili paste) and shichimi togarashi (seven-spice powder).
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Mizore Nabe at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Combine all the soup base ingredients in a large pot and give it a good stir.
Then, add the sliced pork, aburaage (fried tofu), and vegetables.
Put a lid on the pot and turn the heat to medium. Let everything cook together until the Napa cabbage becomes tender and the pork is cooked through, which should take about 10 minutes.
The cabbage will release its natural sweetness into the broth during this time.
Once the vegetables have reached your desired tenderness and the pork is fully cooked, add in the freshly grated daikon radish. Finish by drizzling with toasted sesame oil, sprinkling with chopped green onions, and adding a generous grind of black pepper.
Serve in individual bowls while it’s still hot. Each person can add their own touch by using yuzu kosho (citrus chili paste) or shichimi togarashi (seven-spice powder) to suit their own heat preference.
If you’re looking for something a bit more filling, you can toss in udon or soba noodles after you’ve finished up with the pork and veggies. Just cook your preferred noodles in a separate pot following the instructions on the package, drain them well, and then add them to the leftover broth.
I hope you enjoy this recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Hotpot Recipes
- Mille Feuille Nabe (Pork & Napa Cabbage Hotpot)
- Easy Japanese Style Curry Hotpot Using Curry Powder
- Ishikari Nabe (Hakkaido’s Miso & Salman Hotpot)
- Nabeyaki Udon (Japanese Udon Hot Pot)
Hungry for more? Explore my hotpot recipe collection to find your next favorite dishes!
Cruel NABE (GRATED DAIKON RADISH & PORK HOTPOT)
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Ingredients
600 ml dashi stock- 2 tbsp sake
- 1 tbsp mirin
- 3 tbsp light soy sauce (usukuchi shoyu) if unavailable, sub 3 tbsp and 1 tsp of regular soy sauce (koikuchi shoyu) for every 3 tbsp of light soy sauce
- ¼ tsp salt
- ½ tsp grated ginger root or ginger paste
- 200 g Potherb Mustard (Mizuna) roots removed
- 4 leaves Napa cabbage rough chunks
- 2 fresh shiitake mushrooms or mushroom of your choice
- 2 sheets fried tofu pouch (aburaage)
- 300 g thinly sliced pork belly
Toppings
- ½ daikon radish grated with a Japanese oroshi grater
- 2 tbsp finely chopped green onions
- ground black pepper to taste
- 1 tbsp toasted sesame oil
Optional condiments
- yuzu kosho
- Japanese Chili Powder (Shichimi Togarashi)
Instructions
- Take a large pot and add 600 ml dashi stock, 2 tbsp sake, 1 tbsp mirin, 3 tbsp light soy sauce (usukuchi shoyu), ¼ tsp salt and ½ tsp grated ginger root. Mix it well.
- Add 200 g potherb mustard (mizuna), 4 leaves Napa cabbage, 2 fresh shiitake mushrooms, 2 sheets fried tofu pouch (aburaage) and 300 g thinly sliced pork belly to the cold broth, then place a lid on top and heat on medium.
- Bring the broth to a simmer and cook with the lid on for about 10 minutes, or until the pork is cooked through and the vegetables are softened to your liking.
- Grate ½ daikon radish using a Japanese oroshi grater. (Alternatively, you could use a microplane grater or similar fine grater.) Once grated, squeeze out the excess water.
- Once all your ingredients are cooked, add the grated daikon to the pot and sprinkle with 2 tbsp finely chopped green onions and ground black pepper. Drizzle with 1 tbsp toasted sesame oil.
- Serve and add yuzu kosho or Japanese Chili Powder (Shichimi Togarashi) to taste. Enjoy!
Notes
- Feel free to substitute local ingredients, but maintain similar types – use alternative cabbages for Napa cabbage, and different mushrooms for shiitake. The cabbage is especially important as it adds water to the soup.
- Choose well-marbled, thinly sliced pork cuts for the best flavor.
- Both yuzu kosho and shichimi togarashi are optional condiments for those who like to add a spicy element.
- For a noodle finish: after eating the vegetables, you can add cooked udon or soba noodles. Boil them separately, drain, then add to the leftover broth.
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