Directions
- 1Add dashi, sake, soy sauce, and ginger to a pot.
- 2Bring the mixture to a light simmer.
- 3Layer napa cabbage, perilla leaves, and meat.
- 4Repeat the layering process and slice the stack into 3-4 pieces.
- 5Tightly stack the layers into the pot.
- 6Add mushrooms to the center portion of the pot.
- 7Pour broth into pot, ensuring the layers are submerged.
- 8Bring the pot to a simmer and cook until vegetables are softened and meat is cooked (about 10 minutes).
Ingredients
- 0.5 napa cabbage
- 1 bunch perilla leaves
- 0.5 lb thinly sliced meat
- 1 bunch assorted mushrooms (shimeji and enoki)
- 4 cups dashi
- 1 tbsp sake
- 1 tbsp soy sauce
- 2 slices ginger
- drizzle sesame oil
- ponzu
- rice
Equipment
potdonabecutting boardknife
Tips
- Serve with ponzu and rice.
- Drizzle sesame oil all over if desired.
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