Hot pot of layered nappa cabbage and sliced pork belly
豚バラと白菜の重ね鍋
4 servings
・1pack… ”Kaoru Aji Dashi” (as dashi pack for making basic dashi)
・400ml……Water (boiled water)
・1/2 ……Nappa cabbage
・300g……Sliced pork belly
・Optional……Yuzu kosho (Japanese yuzu citrus chili pepper paste)
・Optional……Ponzu sauce (Citrus-seasoned soy sauce)
Method
① Peel off the Nappa cabbage leaves one by one, and layer them with sliced pork belly alternately.
② Cut ① into 6cm.
③ Place ② in a pot.
④Put 1 pack of ”Kaoru Aji Dashi” and 400ml of boiled water into ③.
Cook it for 3 minutes on medium heat, then remove the dashi pack.
After that, put the lid on and simmer until the ingredients are cooked. DONE！
⑤ Enjoy with Yuzu kosho and Ponzu sauce as you like.
