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Prepare Daikon radish.
You need Spinach.
You need Pork (thinly cut for shabu-shabu).
You need to prepare Ponzu.

Hot-pot broth comes in various flavors, such as soy sauce, miso and kimchi. Ingredients often include tofu, mushrooms, vegetables and meat. Daikon radish is typically cooked in the pot or sometimes served grated alongside. The daikon radish easily loses its nutrients so be careful not to overcook.

Grate the whole daikon radish (keep its juice!), cut the spinach into 4~5cm lengths. Cut the pork into half..
Layer the grated daikon radish (with the juice), spinach and meat in that order in an earthenware pot. Repeat 2~3 times. Put a generous layer of grated daikon radish in to bottom to prevent everything from getting burned while it cooks!.
Cover with a lid and simmer until everything is cooked through. (It depends on a pot you use, but it normally takes about 10~15 minutes.) Serve into individual bowls and eat with ponzu sauce..
Here I used a generous amount of green onions instead of spinach . The hot pot was sweeter and it was also delicious..

Here are my recommendations for additional seasonings. Grated daikon radish goes great with fried fish and rice cake. This hot pot is always good to the last drop and it will warm you up, especially when it is cold. Kono sculpted the grated radish into the shape of a polar bear, added a bit of seaweed for eyes and nose and plopped him in the center of his pot. His online popularity has now landed him a book deal.

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