A uniquely Japanese hot pot featuring spicy cod roe (mentaiko) and fluffy grated mountain yam (tororo). The rich umami of mentaiko and the creamy texture of tororo create a comforting and flavorful dish.

*Ingredients (Serves 1–2)
・4–6 pieces chicken thigh
・1/4 bunch mizuna (Japanese mustard greens)
・1/8 daikon radish, sliced
・1 Japanese leek (negi), cut into chunks
・1/3 pack shimeji mushrooms
・1/8 carrot, sliced
・3 pieces mentaiko (spicy cod roe)
・1/2 nagaimo (Japanese mountain yam), grated

*Broth
・250 ml water
・35 ml shirodashi (Japanese soup base)

※ If shirodashi is unavailable, substitute with dashi, mirin, sake, and a splash of soy sauce.

*Method
・Cut all the ingredients into bite-sized pieces.
・Arrange the chicken, vegetables, and mushrooms in a small pot.
・Pour in the broth and bring to a gentle simmer.
・Cook for about 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
・Add the grated nagaimo (tororo) and mentaiko to the center of the pot.
・Gently mix before eating and enjoy while hot.