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Mizore Nabe


Mizore means sleet in Japanese, and nabe dishes with grated daikon (daikon oroshi) are called mizore nabe as grated daikon resembles sleet. Chicken can be used instead of cod fish.

Yield: 4-6 servings


  • 1/2 lb cod fish fillets, deboned and cut into 1 inch thick pieces
  • 1/4 head hakusai Chinese cabbage, cut into 2 inch wide pieces
  • 1/2 negi or leek, diagonally sliced into 2 inch pieces
  • 1/2 bunch mizuna (Japanese mustard greens), chopped into 2 inch wide pieces *if available
  • 8 blocks mochi rice cakes
  • 4 inch daikon radish, grated and drained
  • 3 cup dashi
  • 2 Tbsp sake
  • 2 Tbsp soy sauce
  • salt


  1. Deep-fry or grill mochi rice cakes and set aside.
  2. Put dashi and sake in a donabe pot and bring to a boil.
  3. Add fish, hakusai, negi, and mizuna in dashi and simmer until softened.
  4. Season the soup with soy sauce. Adjust the flavor with some salt.
  5. Place mochi and grated daikon on top.
  6. Cover the pot with a lid and simmer until heated through.

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