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Kitchen Memories: A Legacy of Family Recipes
Kaz Okochi enjoyed this dish growing up. Its simplicity exemplifies the austere beauty of Japanese food. You will need to use a fondue pot or other cook-on-the-table pot for this dish. Use chopsticks for cooking and eating this dish.
(Joya Nabe)
Serves 4.


    • 3 cups sake, or more as needed
    • 1 to 3 cups water, or as needed
    • 1 daikon, finely grated
    • 1 cup soy sauce
    • 1 cup lemon juice
    • 2 pounds boneless pork, thinly sliced
    • 1 pound fresh spinach, well-rinsed and trimmed


Pour the sake and water into a large fondue or other cookpot to fill three-quarters up. Heat over a burner until boiling.

Meanwhile, combine the grated daikon, soy sauce, and lemon juice in a bowl for passing as a dipping sauce.

When the sake-water mixture boils, put pork pieces and spinach, a few at a time, into the liquid.

When they are cooked, dip the meat and vegetables into the daikon sauce, and eat.


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