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.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_8171_zpsb148ed19.jpg)
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.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_8180_zpsfe26bd8d.jpg)
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.