Mizore Nabe (Hot Pot With Grated Daikon)

Ingredients

• 4 cups water
• 1 piece kombu (dried kelp) (5 g; 2 inches x 5 inches or 5 cm x 13 cm)
• 3 Tbsp sake
• 1 Tbsp mirin
• 2 Tbsp soy sauce
• 1 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
• ½ napa cabbage (1.5 lb, 680 g)
• 1 bunch mizuna (Japanese mustard green) (4.6 oz, 130 g)
• 2 carrots (3 oz, 85 g)
• 1 negi (long green onion)
• 1 green onion/scallion
• 1 package shimeji mushrooms (3.5 oz, 100 g)
• shiitake mushrooms (1.4 oz, 40 g)
• 2 pieces aburaage (deep-fried tofu pouch)
• 4 pieces kirimochi or homemade mochi
• 1 daikon radish (1.3 lb, 600 g)
• 1 lb thinly sliced pork loin (optional; skip for vegetarian/vegan)
• ponzu (you can make homemade ponzu sauce)