Description
A deliciously layered dish featuring pork belly and vibrant vegetables in a comforting broth, perfect for communal dining.
Ingredients
- ½ head Napa Cabbage
- 1 lb pork belly slices (or any shabu thinly sliced meat)
- Shimeji mushrooms
- 5 ginger slices
- 1 tbsp light soy sauce
- 1 tbsp mirin
- ½ tsp salt
- 4 tsp Hondashi
- 4 cups chicken bone broth (or hot water)
Instructions
- Start by cutting the Napa cabbage in half or into quarters lengthwise, depending on the size. Peel and wash each leaf thoroughly.
- Layer the pork belly slices between the cleaned cabbage leaves, creating stacks. Continue this process until all the cabbage and pork are used up. Once finished, cut the stacked layers into 4 equal sections.
- Take a large shallow pot and arrange the cabbage and pork layers in a circular pattern, packing them in tightly. Carefully insert the ginger slices in between the layers and place shimeji mushrooms or any other desired vegetables in the center of the pot.
- To prepare the broth, combine the soy sauce, mirin, salt, Hondashi, and hot water (or chicken broth) in a bowl. Stir until the salt and Hondashi have completely dissolved.
- Slowly pour the broth into the pot, ensuring it covers the contents. Bring the broth to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot with a lid and let it simmer for 8-10 minutes, or until the pork is fully cooked. Serve hot, ideally with rice or noodles, and a side of ponzu sauce for dipping. Enjoy!
Notes
For a vegetarian version, substitute pork with tofu or seitan. Experiment with different meats and vegetables for customization.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian