Steps

1. Prepare the spinach. First, cut off the stems about 2-3cm from the root. Tear the cut stem portions by hand into easy-to-eat pieces. 【Tip!】 The stems are the most nutritious and delicious part, so don't discard them.
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2. Submerge the spinach leaves, keeping them long, in water for 10-15 minutes. 【Tip!】 Soaking in water helps wash away dirt and remove oxalic acid, which can cause bitterness. The oxalic acid dissolves into the water from the cut ends.
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3. Cut the 3 pieces of aburaage (fried tofu pouches) into 1-2cm thick strips. No need to drain oil.
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4. Pour 600cc water and 100cc sake into a frying pan and bring to a boil.
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5. Once boiling, add 3g bonito powder (approx. 3 pinches) and 5 dashes MSG(Ajinomoto) (MSG).
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6. Add 1 tbsp soy sauce, 1/4 tsp salt, and 1 tbsp Mirin (Sweet Rice Wine), mix to create a simple hot pot broth.
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7. Add 250g pork belly and the sliced 3 pieces of aburaage (fried tofu pouches) to the hot pot broth and simmer. 【Tip!】 The umami from the pork will infuse into the aburaage, making it even more delicious.
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8. While the pork and aburaage are simmering, prepare the vinegar soy sauce dip. In a bowl, combine 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tbsp water, and 5 dashes MSG(Ajinomoto) (MSG), and mix well. 【Tip!】 Adding MSG(Ajinomoto) (MSG) mellows out the sharpness of the soy sauce and vinegar, enhancing the umami. Using rice vinegar results in a milder sauce.
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9. Once the pork is cooked and the aburaage has absorbed the flavors, add all 200g of squeezed spinach to the pot.
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10. Once the spinach has wilted and is cooked through to the core, it's done.
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11. Serve the finished Joya Nabe with the prepared vinegar soy sauce dip or your favorite condiments like salt chili oil.
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