Ingredients
Method
Cut the leek on the diagonal into ¾ in pieces. Cut the nira into 1½ in lengths. Cut the Chinese cabbage into 3 pieces. Remove the stems of the shiitakes. Peel the carrot and cut into lengths on the diagonal, then cut each piece in half. Peel the daikon and slice into ¼ in rounds, then cut each round in half. Cut the pork into 1¼ in pieces. Cut the tofu into 1½ in cubes.
Put the dashi and kombu in a pot with a lid. Turn on the heat and add half of the leek, Chinese cabbage, carrot and daikon. Cover and bring to the boil, then cook on a medium heat for 10 minutes. In a small bowl, blend the miso into a small amount of the soy milk, then add to the pot, along with the rest of the soy milk, the mirin, soy sauce and some salt, if necessary. Add the pork, shiitakes and tofu (however much you want). Cover and continue to cook on a low or medium heat for about 10 minutes, making sure the soy milk doesn’t come to the boil.
Bring the pot to the table on a burner (if you have something more powerful such as an electric plate or portable gas ring, even better). The hotpot should be simmering, so it can cook new added foods. Add the nira at the last moment, because it cooks very quickly. Let guests serve themselves from the hotpot and sprinkle their bowls with shichimi to their taste. Once the pre-cooked food has all been eaten, add the remaining ingredients as you go, so they are cooked perfectly.