– 1 Napa Cabbage (Chinese Cabbage)*
– 1 Carrot (Sliced)
– 300g Pork Belly Slices
– 100g Chinese Spinach Leaves
– 100g Shimeji Mushrooms
– 100g Enoki Mushrooms
– 5 Ginger Slices
– 1 litre Dashi Broth
– 2 tbsp Light Soy Sauce
– 2 tbsp Ponzu Sauce
– 1½ tbsp Mirin
– 1 tsp Ginger (Grated)
– 1 tsp Sesame Oil
– 1 tbsp Spring Onions (Chopped)
- Cut the napa cabbage lengthwise into quarters, leaving its base intact.
- Rinse the napa cabbage and drain well before cutting its base off.
- Place 1 napa cabbage leaf on the chopping board, and lay 2 pork belly and thin carrot slices each with the 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 to 7cm sections. Line the bottom of a pot with ginger slices.
- Pack napa cabbage sections into the outer edges of the pot as you work your way towards the middle.
- Repeat steps 3 to 4 until the pot is almost full. 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 mins or until the pork belly slices are cooked thoroughly.
1. Combine light soy sauce, ponzu sauce, mirin, freshly grated ginger and sesame oil in a bowl and mix thoroughly.
2. Garnish with chopped spring onions.
Tips from the chef: Ensure that the broth you choose is on the saltier side as the vegetable will dilute the broth during the cooking process. Larger Chinese spinach leaves are better for layering; smaller leaves that are left over can be used to fill in the gaps between the layered sections. You can replace pork belly with beef or salmon, too!