Serves 1
Directions
- 1Thoroughly wash the leaves from a head of napa cabbage.
- 2While the cabbage drains, thinly slice some ginger and garlic.
- 3Make the broth by combining kombu dashi, sake, soy sauce, and salt in a measuring cup.
- 4Prepare the cabbage by stacking alternating layers of cabbage leaves and thinly sliced pork belly or shoulder.
- 5Cut the stacks into three or four pieces, depending on the height of your pot.
- 6Arrange the layered cabbage and pork pieces into the pot with the cut side up, working in a circle from the outside in.
- 7Add in the sliced garlic and ginger, and optionally some carrots or mushrooms.
- 8Pour enough broth into the pot to submerge the ingredients.
- 9Bring the pot to a boil over medium heat.
- 10Prepare the dipping sauce by combining ponzu, green onions, and shichimi togarashi in a small bowl.
- 11Once the soup is boiling, skim any impurities off the top.
- 12Serve immediately, dipping each bundle into the prepared sauce.
Ingredients
- 500 g pork belly/shoulder
- 1 head Napa cabbage
- ginger
- garlic
- carrot
- 4 cups water
- Kombu dashi packets
- 1.5 tbsp soy sauce
- 3 tbsp sake
- 2 tsp salt
- 0.25 cup ponzu
- 1 green onion
- shichimi togarashi
Equipment
Donabe (earthenware pot)knifecutting boardcolanderbowlmeasuring cupspoonchopsticks
Tips
- Work in a circle starting from the outside to use the pot walls for stability, and then the inner layers create pressure from the other direction.
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