an unbe-leaf-able recipe 🥬

𝐌𝐈𝐋𝐋𝐈𝐄-𝐅𝐄𝐔𝐈𝐋𝐋𝐄 𝐍𝐀𝐁𝐄
servings // 2-3

ingredients //
• 1/3 lbs of thinly sliced pork belly (for shabu shabu).
• 1/4 napa cabbage
• 5 cups of dashi stock
• 2 tbsp rice vinegar
• 1 tsp mirin
• 2 tsp ponzu citrus seasoned soy sauce
• 2 slices of fresh ginger
• 1 scallion, chopped
• optional ichimi togarashi

recipe //
• thinly cut pork belly + napa cabbage together + chop into quarters or thirds and place into a donabe
• for the broth, add dashi stock, rice vinegar, mirin, soy sauce + ginger in a separate pot. heat until simmering
• carefully pour the hot broth over the cabbage/pork in the donabe and then bring the contents of the donabe to a simmer on the stove. Continue simmering on medium-low heat for 8-10 mins until pork is cooked through
• serve with a dipping sauce made from ponzu, chopped scallion + togarashi

my cabbages inspired by the cabbage 👑 @cabagges.world 🫶🥬