Tofu Suiton Hot Pot

Peel the daikon and slice 5mm thick.

Peel the carrot and slice into 5mm half-moons.

Trim the shimeji bottoms and break into small pieces.

Roughly chop the napa cabbage into bite-size pieces.

Peel the ginger and cut into thin strips.

Whisk the tofu with a whipper into a paste.

Add cake flour and salt to the tofu paste and combine.

Add water gradually and combine until the dough drops from a spoon with a soft plop.

Add daikon and carrot to a pot.

Add the cabbage cores and ginger.

Add the cabbage leaves and shimeji.

Add mirin, dashi, and water; cover and bring to a boil over high heat.

Reduce to low-medium heat and cook ~6 minutes.

Add the buta-koma pork and skim the scum.

Dissolve the miso and stir through.

Drop spoonfuls of the suiton dough — using a wet spoon — into the pot.

Cook for ~2 minutes after adding the suiton, and it's done.