A comforting Japanese hot pot in which thin slices of pork belly are tucked between napa cabbage leaves, then cooked in a broth flavored with dashi, ginger, and soy sauce. Served with ponzu sauce, it is a convivial and elegant dish.
Ingredients
- 1 head Napa cabbage
- 680 g Thinly sliced pork belly
- 8–10 tranches (pelées et finement tranchées) Fresh ginger
- 1.25 l Dashi (Japanese broth)
- 30 ml Sake
- 15 ml Soy sauce
- 1/2 tsp Diamond Crystal kosher salt
- 1 piece Green onion (scallion)
- 1 as desired Ponzu
- 1 as desired Shichimi togarashi (optional)
Method
- Prepare the dashi by steeping 2 sachets in 1,25 L of gently simmering water for 2-3 minutes. Remove the sachets and set aside.
- Cut the napa cabbage into quarters lengthwise without detaching the core. Gently wash the quarters without separating them.
- Tuck a slice of pork belly between each cabbage leaf. If the slices are too long, cut them with scissors and distribute the pieces.
- Remove the core from the stuffed quarters, then cut each quarter into 4 sections about 5-6 cm long, keeping the layers neatly stacked.
- Arrange the sections upright in a large pot (or donabe), arranging them in concentric circles with the thickest parts facing outward. Pack them in snugly.
- Tuck the ginger slices between the layers. Pour in the prepared broth (the dashi, sake, soy sauce, and salt mixture).
- Bring to a boil, covered, over medium-high heat. Skim off the foam and fat from the surface, then reduce the heat and simmer, covered, for 8 to 10 minutes, until the cabbage is tender and the pork is cooked.
- Serve directly at the table with a bowl of ponzu topped with sliced green onion and shichimi togarashi, if desired.
Nutrition
Per serving
- Energy
- 522.9 kcal
- Protein
- 40.99 g
- Carbohydrate
- 24.77 g
- Fat
- 28.69 g
- Fibre
- 9.32 g
- Calcium
- 15.58 mg
- Iron
- 0.96 mg
- Magnesium
- 30.99 mg