Daikon (Japanese white radish) contains plenty of digestive enzyme amylase 大根には消化酵素アミラーゼたっぷり

Cooking Time: 15 minutes
調理時間　15分

Ingredients
材料
Quantity (4 servings)
分量（4人分）
■ Thinly sliced pork loin ... 200g
■豚ロース薄切り・・・200ｇ

■ Grated daikon (Japanese white radish) ... 1/2 cup
■大根のすりおろし・・・１／２カップ

■ Mizuna (potherb mustard leaf) (Chinese cabbage can also be used) ... 1 bunch
■水菜(白菜でも可)・・・１株

■ Silken tofu ... 1/2 block
■絹ごし豆腐・・・１／２丁

■ Daisho Dashijitate Shio Nabe Soup ... 1 packet
■地鶏だし仕立て　塩鍋スープ・・・1袋

■ Momiji oroshi (grated radish with red pepper) ... to taste
■もみじおろし・・・適量

Instructions
作り方
1
Trim the roots of the mizuna (potherb mustard leaf)
(or Chinese cabbage, if preferred) and cut it into bite-sized pieces.
Also, cut the tofu into bite-sized pieces.
水菜(白菜でも可)は根元を切り落とし、食べやすい長さに切り、豆腐も食べやすい大きさに切ります。
2
Place the ingredients in a pot, and once it comes to a boil,
add the pork, tofu, and mizuna in that order.
Finally, add the grated daikon radish.
鍋に本品を入れ、煮立ったら豚肉、豆腐、水菜の順に入れます。最後に大根おろしを加えます。
3
Enjoy it with momiji oroshi (grated Japanese white radish with red pepper).
もみじおろしでお召し上がりください。