How to cook “Mizorenabe(one-pot dish of radish and pork belly)” by Chef Tsuji【Japanese Home-style] 

🍳Nabe is a Japanese cuisine which is similar to stew.
🍳Nabe is the most popular menu in winter.
🍳Nabe is a cuisine that you put assorted ingredients into a single pot and cook all at the same time.
Chef Tsuji shows you how to make a very simple yet delightful I'll show you my Mizore Nabe!
0:00 [Mizore Nabe]
0:16 [Ingredients for Mizore Nabe]
150g pork belly
1/8 of Chinese cabbage
1/2 daikon radish
500ml water
1 tbsp soy sauce
1 teaspoon of ginger tube
1 teaspoon of Weipa
Green onion to taste
shichimi to taste
[How to make Mizore Nabe, professional recipe].
0:20 Cut 1/8 of the Chinese cabbage into chunks.
Cut 150g pork belly in half.
Peel 1/2 of the daikon radish.
Cut the daikon in half.
Cut into bite-sized pieces.
1:05 Grate the rest of the daikon.
Cut them into small pieces to put in the food processor.
Put them in a food processor and grind them into small pieces.
Transfer to a bowl.
1:30 Fill a pot with 500 ml of water.
Add 1 tablespoon of soy sauce.
Add 1 teaspoon of ginger tube.
1:43 Place the pot on high heat.
When the pot is warm, add 1 teaspoon of Weipa.
2:00 Add the pork belly, peeling it off one by one.
Place the daikon at the bottom of the pan so that it is well cooked.
Place the Chinese cabbage on top of the daikon.
2:46 Cover and simmer until the daikon is tender.
2:50 Cut the amount of green onions for condiments as you like.
Using a bamboo skewer, check to see if the daikon is cooked.
If it is cooked, add grated daikon.
Top with the green onion.
3:24 Sprinkle shichimi (seven spices) as desired and you are done!
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