Layered Napa Cabbage & Mushroom Hot Pot

Steps

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1. 1
   Wash the napa cabbage and tear it by hand into small pieces, laying it in the bottom of the pot as the first layer.
   ▶ ≈0:21
2. 2
   Layer sliced pork over the cabbage, season lightly, then add enoki mushrooms, red crab mushrooms, and scallion segments.
   ▶ ≈0:28
3. 3
   Repeat with a second layer of cabbage and pork, season again, then top with more enoki mushrooms, scallions, and ginger slices.
   ▶ ≈0:36
4. 4
   Continue layering a third round in the same way; press down gently by hand if the pot gets too full, then finish with a final layer of cabbage on top.
   ▶ ≈0:44
5. 5
   Pour in 100ml of sake and enough water, seal the pot with its lid tightly, and cook until everything is tender.
   ▶ ≈0:52
6. 6
   Open the lid, ladle out a couple scoops of the broth to make a dipping sauce: season with soy sauce to taste and finish with chopped scallions.
   ▶ ≈0:59
7. 7
   For an extra dipping sauce, mix some of the broth with 1 tbsp soy sauce, lemon juice to taste, and chopped scallions.
   ▶ ≈1:12
8. 8
   Serve the hot pot with glass noodles or steamed rice, enjoying the naturally sweet broth alongside the dipping sauce.
   ▶ ≈1:20