green onionthinly sliced, some reserved for garnish1
napa cabbagewhole head1
pork belly slicesplaced between each napa cabbage leaf~400-500 gest.
ponzu dipping sauce~¾ cupsest.
Japanese seven spice (shichimi togarashi)
~½ tspest.
Steps
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1
In a saucepan, bring 5 cups of water with 2 dashi packets to a boil over medium heat, then reduce to medium-low and simmer for 2–3 minutes.
2
Remove the dashi packets, then stir in the sake, soy sauce, and kosher salt. Turn off the heat and keep covered — this is your broth.
3
Slice the ginger into 8–10 thin pieces and cut the green onion into thin slices.
4
Cut the whole napa cabbage lengthwise into quarters, then wash the leaves and drain well.
5
Place a slice of pork belly between each napa cabbage leaf, then cut off the core and cut each wedge into four pieces.
6
In a large pot, arrange the thicker cabbage pieces standing upright near the edge, working your way toward the center with the more tender leaves. Pack the pot tightly since the layers will loosen during cooking, and stuff any extra leaves into the center.
7
Insert the sliced ginger between the cabbage layers.
8
Pour the prepared broth into the pot, cover, and cook over medium-high heat until boiling.
9
Once boiling, reduce to medium-low heat and cook covered for about 8–10 minutes until the napa cabbage is tender and the pork belly is fully cooked.
10
Serve hot, dipping in ponzu sauce and topping with chopped green onions and Japanese seven spice.
PrimedTableBETA
