Steps

1. Cut off the core of 300g Napa Cabbage and slice the leaves diagonally. [Pro Tip!] Slicing diagonally creates a wider surface area, allowing the flavors to soak in more easily.
   🕒 02:38
2. Roughly chop the green parts of 2 Scallions and set aside for the scallion oil. Cut the white parts into easy-to-eat pieces for the hot pot ingredients.
   🕒 03:25
3. Mince 2 cloves of garlic.
   🕒 04:11
4. Add 1 tbsp lard (or vegetable oil) to a pot and heat over medium heat.
   🕒 04:42
5. Add the green parts of the scallions reserved for scallion oil and sauté until fragrant and lightly seared. [Pro Tip!] Thoroughly searing the scallions adds richness and aroma to the soup.
   🕒 04:56
6. Once the scallions are colored, add the minced garlic and sauté over medium heat.
   🕒 05:25
7. Once the scallion oil is ready, turn off the heat.
   🕒 05:52
8. Add the sliced Napa cabbage, 150g tofu, 300g pork loin, and the white parts of the scallions (for ingredients) to the pot.
   🕒 05:56
9. Pour in 600cc water.
   🕒 06:29
10. Add 1 tbsp chicken bone broth granules.
    🕒 06:41
11. Add 1/2 tbsp Hondashi.
    🕒 06:56
12. Add 1/4 tsp salt.
    🕒 07:07
13. Add 2 tsp oyster sauce.
    🕒 07:12
14. Add 50cc sake.
    🕒 07:29
15. Cover and simmer over medium heat for about 15 minutes.
    🕒 08:06
16. As it simmers, remove any scum if desired.
    🕒 10:24
17. Once all ingredients are tender, drizzle with 2 tsp sesame oil for finishing. [Pro Tip!] This final drizzle adds fragrance and deepens the flavor of the hot pot.
    🕒 10:46
18. Serve in bowls and garnish with yuzu kosho, if desired. Enjoy!
    🕒 11:22