Mizore Nabe (Hot Pot dengan Parutan Daikon)

Bahan-bahan (4 porsi)

• 4 cups water
• 1 piece kombu (dried kelp) ((5 g; 2 x 5 inches or 5 x 13 cm per piece))
• 3 Tbsp sake
• 1 Tbsp mirin
• 2 Tbsp soy sauce
• 1 tsp Diamond Crystal kosher salt
• ½ head napa cabbage ((1.5 lb, 680 g))
• 1 bunch mizuna (Japanese mustard green) ((4.6 oz, 130 g))
• 2 carrots ((3 oz, 85 g))
• 1 Tokyo negi (long green onion)
• 1 g reen onion/scallion
• 1 package shimeji (brown beech) mushrooms ((3.5 oz, 100 g))
• 4 shiitake mushrooms ((1.4 oz, 40 g))
• 2 pieces aburaage (deep-fried tofu pouch)
• 4 pieces Japanese rice cake (kiri mochi)
• 1 daikon radish ((1.3 lb, 600 g))
• 1 lb thinly sliced pork loin ((optional; skip for vegetarian/vegan))
• ponzu ((you can make homemade ponzu sauce))