Daikon radish Panda bear vegetarian hot pot

We had another snow storm yesterday and it is really cold here today.
When I was in Japan, we often cooked Nabe “Hotpot” at home in cold winter season.  This week is perfect to cook Nabe  and I would like to introduce about this hot pot dish!

I saw a adorable shirokuma nabe “polar bear hotpot” in online and I wanted to try to make something with grated Daikon (Japanese radish)
Daikon (Japanese radish) is very popular and common vegetable used in Japanese cuisine and the polar bear made of only grated daikon (Japanese radish) and Nori (dried seaweed).
It seems like this is called “Grated Japanese radish art” and popular in Japan now like latte art.

I cooked Vegetarian Nabe in last weekend and added my Panda bear daikon Oroshi art on it. I hope you like it.

Panda bear nabe (hotpot)
Cuisine: Hot pot - Japanese
[soup stock]
  • Kiriboshi daikon (Dried daikon)
  • hoshi shiitake (Dried shiitake)
  • Kombu (edible kelp – fried seaweed)
  • 2 cup water (or you can use Vegetable soup stock)

[bottom ingredients]
  • 1 teaspoon sesame oil
  • ½ onion minced
  • 4 pieces shiitake mushroom finely-chopped
  • 1 scallion finely-chopped
  • 2 tablespoon ginger finely-chopped
  • 1 clove garlic finely-chopped
  • salt, pepper

[Main ingredients]
  • shiitake
  • scallion
  • nappa
  • tofu
  • carrot
  • zucchini
  • corn
  • Or your favorite vegetable

[Panda decoration]
  • grated daikon
  • Nori

  • Miso
  • Shio koji
  • Soy sauce
  1. In a pot or large container, put all [soup stock] ingredients together and leave it about 1-2 hour or overnight.

  1. Prepare grated daikon and drain.
  2. In the pot, put sesame oil and sauté scallion, ginger, garlic until wilted with low heat (about 3-4 min). Add onion and shiitake mushroom sauté about 1-2 min with low heat.
  3. In the pot place the sautéed ingredients in the bottom and Main ingredients on the top like picture shown.
  4. Make panda with grated daikon and put on the top of nabe. and add eyes, nose, ears with cut nori.
  5. Add soup stock you prepare step 1 carefully and bring the pot to boil and then to simmer for 5-10 minutes with the cover on.
  6. Add Miso, shio koji, soy sauce to adjust taste.