Step 1

Gather all the ingredients.

Step 2

In a large pot (heavy-bottomed pot, donabe, or electric hot pot like this one), add water and kombu.

Step 3

Add sake, mirin, soy sauce, and salt to the pot. Mix them all together and set aside.

Step 4

Napa cabbage: Remove the core, separate the leaves, and rinse them carefully. Then cut them into 2-inch (5 cm) pieces.

Step 5

Cut the tough bottom part of the leaves into smaller strips/pieces.

Step 6

Mizuna: Cut mizuna into 2-inch (5 cm) pieces.

Step 7

Carrots: Using a vegetable peeler, peel the carrot into thin ribbons.

Step 8

Negi and green onion: Cut the negi diagonally into ½-inch (1.3 cm) pieces. Thinly slice the green onion.

Step 9

Shimeji and shiitake mushrooms: Discard the bottom of shimeji mushrooms and separate them. Remove shiitake stems.

Step 10

If you like, you can curve the cap of shiitake mushrooms to make them look like a flower by following this instruction.

Step 11

Aburaage and kiri mochi (option 1; mochi bag): Cut the aburaage and kiri mochi in half.

Step 12

Stuff the kiri mochi into the aburaage pocket. Using a toothpick, seal the opening.

Step 13

Aburaage (option 2): If you don't want to make mochi bags, you can simply cut the aburaage into bite-size pieces.

Step 14

Kiri mochi (option 2): Simply toast the mochi in the toaster oven until it becomes puffy.

Step 15

Daikon radish: Peel and grate the daikon using a grater (I use this ceramic grater).

Step 16

Drain the grated daikon to remove excess moisture (liquid) by gently pressing it down. Transfer to a bowl and set aside.

Step 17

Put all the ingredients on a large platter (or several platters). Prepare small individual bowls filled with 2 Tbsp of ponzu and some chopped green onion.

Step 18

Bring the broth to a boil over medium heat. If you're adding root vegetable chunks (carrot, gobo, etc.), start cooking them while you are heating up the broth. They take a longer time to cook. Right before boiling, discard the kombu (or use it later to make furikake rice seasoning or simmered kombu).

Step 19

Once boiling, add various kinds of ingredients to the pot and arrange them by sections. For example, group the napa cabbage in one area while mushrooms stay in one area. This way, you can choose what you want to eat. Close the lid and cook for 8-10 minutes. Keep an eye on leafy greens. Dish them out early if they turn soft and ready to eat. Dip the cooked food in ponzu sauce to enjoy. To cook the meat, add a few slices of the pork to the simmering broth and cook for 30 seconds. Do not overcook. Once all the cooked ingredients are served and cleared from the hot pot, add a new batch of ingredients. Cover the lid and start cooking for 10 minutes. Add water if the broth is low in the pot. Repeat 1-2 more rounds until you finish all the ingredients.

Step 20

You can keep the leftovers in an airtight container and store them in the refrigerator for up to 2 days.