Cut the carrots and boil them in a separate pot. Cut the chicken and the other ingredients except the daikon into bite sizes.
Grate the daikon. If you use a food processor it will be much easier. Fill the pot to 60% of its capacity and bring to a boil.
After coming to a boil add the stock powder, the hard stem part of Chinese cabbage and bok choy (in this order).
After the Chinese cabbage is cooked through, slide the chicken into the pot. Add sake and simmer at medium heat. After the chicken is cooked through add shiro-dashi and mirin.
Add the shitake and enoki mushrooms and turn down the heat to low. Add plenty of grated daikon as to cover the entire pot.
Add the tofu, mizuna leaves and carrot then bring to a boil and it's done. Season with salt if necessary.
Add more grated daikon on the side to serve.
