Steps

1. Finely dice 1/4 onion, cutting off the core.
   🕒 01:20
2. Lightly crush 1 clove of garlic.
   🕒 01:43
3. Dice 2 potatoes (after peeling and removing sprouts) into bite-sized pieces so they meld into the soup.
   🕒 02:09
4. Cut 1/2 head of cabbage, leaving a little of the core intact. Lightly separate the leaves, wash them, and thinly slice the core.
   🕒 02:31
5. Cut the remaining cabbage leaves into bite-sized pieces, about 2-3 cm square.
   🕒 03:06
6. Cut 2-3 slices of bacon into bite-sized pieces.
   🕒 03:36
7. Heat 1 tbsp olive oil in a frying pan. Add the diced onion, crushed garlic, and chopped bacon, and sauté briefly.
   🕒 03:54
8. Once fragrant, add the diced potatoes and stir-fry. Then, add the chopped cabbage generously.
   🕒 04:31
9. Add 1/2 cup cooking sake (rice wine) to enhance the aroma.
   🕒 04:54
10. Add 600ml water and 1/2 tsp salt, and bring to a boil. Adding a bay leaf at this stage will spread a pleasant aroma.
    🕒 05:01
11. Once simmering, cover with a lid, reduce heat, and simmer gently until the cabbage is tender and releases its moisture.
    🕒 05:30
12. Taste and adjust the saltiness to your preference.
    🕒 06:07
13. Create space in the pot and carefully crack 2 eggs into it, like poaching, ensuring they don't stick together.
    🕒 06:24
14. Cover with a lid and cook briefly until the egg whites are set.
    🕒 06:43
15. Serve in bowls and sprinkle with grated cheese and coarsely ground pepper, if desired.
    🕒 07:13