Layers of napa cabbage and pork belly packed into a pot and simmered in a light dashi broth. It looks impressive, comes together in under 30 minutes, and everything gets dipped in a quick homemade ponzu.

Ingredients

For the hot pot

• 1 napa cabbage
• 350 g sliced pork belly
• Enoki mushrooms

For the broth

• 750 ml dashi
• 2 Tbsp sake
• 1 Tbsp soy sauce
• ½ tsp salt

For the ponzu

• 2 Tbsp soy sauce
• 1 Tbsp fresh lemon juice
• 1 Tbsp sake
• 1 Tbsp mirin
• ¼ tsp sugar

Instructions

1. Cut the cabbage into wedges, then cut each wedge crosswise into pieces 2 to 2½ inches (5–6 cm) long.
2. Tuck one slice of pork belly between each pair of cabbage leaves.
3. Stand the stacks on their sides in the pot, starting at the outer edge and working toward the middle. Pack them in tightly, since the layers loosen as they cook.
4. Place the enoki in the center.
5. Mix the broth ingredients and pour them into the pot. Cook over medium-high heat for 8–10 minutes, until the cabbage is tender.
6. Stir the ponzu ingredients together and serve on the side for dipping the pork and cabbage.

Notes & substitutions

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