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Alright, don’t linger, let’s practice this light chicken "mizore" (sleet) hot pot menu with 15 materials which are definitely easy to receive, and we have to process them at the very least through 7 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Light Chicken "Mizore" (sleet) Hot Pot:

1. Give 2 pieces Chicken thighs (or chicken breasts)
2. You need 1 - Daikon radish's worth of grated daikon
3. Prepare 1/4 - Chinese cabbage
4. Take 2 for Bok choy
5. Prepare 1 bunch - Mizuna leaves
6. Require 5 to 6 Shiitake mushrooms
7. Get 1 - packet Enoki mushrooms
8. You need 1/2 Carrot (pre-boiled)
9. Require 1/2 block - Silken tofu
10. You need 2 tbsp of Chinese chicken stock powder
11. Make ready 1 - ladle Shiro-dashi
12. Need 2 tbsp - Sake
13. Prepare 1 tbsp Mirin
14. You need 1 pinch - Salt
15. Get 1 of Water (60% of a pot)

Light Chicken "Mizore" (sleet) Hot Pot how to cook:

1. Cut the carrots and boil them in a separate pot. Cut the chicken and the other ingredients except the daikon into bite sizes.
2. Grate the daikon. If you use a food processor it will be much easier. Fill the pot to 60% of its capacity and bring to a boil.
3. After coming to a boil add the stock powder, the hard stem part of Chinese cabbage and bok choy (in this order).
4. After the Chinese cabbage is cooked through, slide the chicken into the pot. Add sake and simmer at medium heat. After the chicken is cooked through add shiro-dashi and mirin.
5. Add the shitake and enoki mushrooms and turn down the heat to low. Add plenty of grated daikon as to cover the entire pot.
6. Add the tofu, mizuna leaves and carrot then bring to a boil and it's done. Season with salt if necessary.
7. Add more grated daikon on the side to serve.

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