My cute mini-size classic-style donabe, "Rikyu-Tokusa" is a perfect size for 1 person.
Last week, I made this daikon broth with shabu shabu slice pork and tofu dish 2 nights in a row, because I just loved the taste and simplicity of the dish so much. It's so healthy, too. My body feels so happy after I eat this dish.
The broth is "mizore" style with the grated daikon and stock. "Mizore" means "sleet", because the look and texture of grated daikon resemble it. I combined the same volume of vegetable stock and grated daikon to make the broth, and heated with tofu and enoki mushrooms. I used half-day sun-dried enoki mushrooms, so that they give more umami flavor when cooked slowly. But, the fresh enoki mushrooms can be used, too.
Shabu shabu slice pork and kamaboko (Japanese fish cake) slices are added once the broth started simmering. Shungiku (chrysanthemum leaves) and scallion are added at the end. What a comforting dish!
Here's my recipe:
Tofu & Shabu Shabu Pork in "Mizore" Daikon Broth
Ingredients: (1 serving)
4 oz (120 g) shabu shabu slice pork butt
1/2 tablespoon shio-koji (optional)
1 cup (240 ml) vegetable stock
8 oz (240 g) daikon, grated (do not drain the liquid)
1 small knob ginger, grated
1 tablespoon sake
2 tablespoon light-color soy sauce ("usukuchi shoyu")
4 oz (120 g) soft tofu
2 oz (60 g) enoki mushrooms, sun-dried for half day, if possible
1 oz (30 g), kamaboko fish cake, sliced
3 oz (90 g) chrysanthemum leaves ("shungiku")
1 scallion, thinly-sliced diagonally
a pinch of salt
Yuzu kosho or kanzuri paste as a condiment (optional)
Procedure
- In a shallow bowl, combine the pork and shio-koji. Mix by hand and set aside for 15-30 minutes. (optional)
- In donabe, combine the vegetable stock, grated daikon, ginger, sake, and soy sauce. Add the tofu and enoki mushrooms. Bring to simmer over medium heat. Add a little salt to adjust the seasoning, if necessary.
- Add the pork and kamaboko, and continue to simmer.
- Once the pork is barely cooked through, add the shungiku and scallion. Simmer for 1 minute.
- Serve immediately. To enjoy, serve a small amount into a bowl at a time and dab a little amount of yuzu kosho or kanzuri to the tofu, pork, or broth to enjoy.
