Chinese Spinach Leaves
Light Soy Sauce
|1 1⁄2 tbsp|
How to cook
Prepare the dipping sauce
- Combine the light soy sauce, ponzu sauce, mirin, freshly grated ginger and sesame oil in a bowl and mix thoroughly.
- Garnish with chopped spring onions.
Prepare the cabbage
- Cut the napa cabbage lengthwise into quarters, leaving its base intact.
- Rinse the napa cabbage and drain well before cutting its base off.
Prepare the napa layers
- Place 1 napa cabbage leaf on the chopping board, and lay 2 pork belly slices, 2 carrot slices and 2 Chinese spinach leaves.
- Place another napa cabbage leaf on top and repeat this process until there are roughly 5 to 6 layers.
- Cut the layered napa cabbage into 6-7cm sections.
- Line the bottom of a pot with ginger slices.
- Pack the napa cabbage sections into the outer edges of the pot as you work your way towards the middle.
- Repeat until the pot is almost full and ensure the layered napa cabbage sections are tightly packed as they will become loose once cooked.
- Leave a space in the middle of the pot and place the shimeji and enoki mushrooms in it.
- Pour dashi broth into the pot until it almost fully covers the layered napa cabbage sections.
- Bring the pot to a boil, then lower heat and simmer for 10 minutes or until the pork belly slices are cooked thoroughly.
- Serve with the dipping sauce and enjoy!
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