Layered nabe

Ingredients:

Nabe

• 1 large head of Chinese cabbage (about 1.3 kg), leaves separated and bottoms trimmed
• 700 g thinly sliced ​​pork belly
• 5 cups dashi, see recipe below
• 1.5 tbsp soy sauce
• 1 teaspoon coarse salt
• 2 tbsp sake (optional)
• 1-1.5 cups ponzu sauce, for serving
• 3 green onions, thinly sliced
• Shichimi-toragashi, for serving (optional)

Dasi

• 2 x 10cm square pieces of kombu (dried seaweed; about 20g)
• 1.5 cups katsubushi (dried bonito flakes; about 30 g)

Preparation:

1. Place a large cabbage leaf curved side up on a work surface and cover with pork belly slices. If the slices are long, two should be enough. The cabbage may not be completely covered.
2. Place another large cabbage leaf on top of the pork, curved side up, and top with brisket slices. Repeat the layers 4 more times to create a stack of 6 cabbage leaves, each topped with a layer of pork.
3. Make several more stacks of 6 leaves layered with pork until you've used up all the pork. If you run out of large leaves, you can stack two small cabbage leaves together. Set aside any remaining small cabbage pieces in case you need to fill the center of the pot.
   
   
   The ideal slice thickness for this dish is approximately 0.1-0.3 cm. To slice the brisket this thin at home, you can lightly freeze it and use a very sharp knife. If your slices are thicker, you may need to use fewer pieces per layer to ensure there are enough for all the leaves.
4. Carefully cut each stack crosswise into 3 equal parts, holding the layers tightly to prevent them from falling apart. Working with one section at a time, place it cut-side up and bottom side out against the side of a 25cm-wide, 6-quart (or heavy-bottomed) pot. Place the second stack next to it in the same manner. Repeat, holding the stacks tightly until the entire circle is complete.
5. Continue stacking the leaves in the pan, pressing them tightly until the pan is filled. Place the remaining small leaves in the empty spaces in the center, trimming them as needed. To prevent the layers from falling apart during cooking, it's important to keep them tightly packed in the pan.
6. In a large bowl, whisk together the dashi, soy sauce, and salt until dissolved, then pour into the pan. Cover and bring to a boil over medium heat. Simmer, skimming off any foam, until the pork belly is cooked through and the cabbage is completely tender, 6-10 minutes. Gently stir in the sake, if using.
7. Pour 1/4 cup of ponzu sauce into 4-6 small bowls (depending on the number of guests) and sprinkle each serving with green onions. Serve the nabe in shallow bowls, sprinkled with togarashi shichimi, if using. Alternatively, place the pot on the table for everyone to help themselves. Serve the rice separately, otherwise it will absorb the broth and dilute the flavor.
   
   

   Dasi

   
   Yield: about 5 tbsp.
   
   Place the kombu in a medium saucepan and combine with 6 cups of cold water. Let it steep for about 30 minutes (you can skip this step if you're short on time, but it will enhance the flavor). Heat over medium heat until the water comes to a boil, about 10 minutes. Discard the kombu.
   
   Sprinkle the katsuobushi evenly over the water and bring to a boil over high heat. Immediately remove from heat and let steep, undisturbed, for about 10 minutes. Strain the dashi through a sieve into a large bowl. Do not press the katsuobushi, or the broth will become cloudy or bitter. Dashi is best used the same day, but it can be poured into a container, sealed tightly, and refrigerated for up to 3 days..