Steps

1. Gently peel the leaves from 1/4 head of cabbage one by one by hand. This is the key step! Finely chop the outer leaves and core to use in stir-fries or other dishes.
   🕒 01:21
2. Lightly stretch the curled parts of the peeled cabbage leaves so they are easier to place in the pot.
   🕒 01:30
3. Layer the sweeter, inner leaves of the cabbage in the center of the pot.
   🕒 01:53
4. Layer the pork belly (70-100g), cut with kitchen scissors, over the layered cabbage. This is the key step! Sandwiching the cabbage and pork belly alternately creates a millefeuille-style hot pot.
   🕒 02:03
5. Finally, cover with larger cabbage leaves and arrange to resemble its original form.
   🕒 02:19
6. In a bowl, combine 300cc water, 30cc Cooking Sake (Rice Wine), 30cc Soy Sauce, 30cc Mirin (Sweet Rice Wine), and 100cc Daikon Radish Juice to make the soy sauce soup.
   🕒 02:30
7. Slowly pour the prepared soy sauce soup into the pot through the gaps in the cabbage.
   🕒 02:43
8. Bring the pot to heat and simmer until the cabbage and pork belly are tender.
   🕒 02:50
9. Mix 1 piece of Mentaiko (Spicy Cod Roe) with an equal amount of drained Grated Daikon Radish to create "Mentaiko Mizedori". This is the key step! Using the spicier tip of the daikon radish is recommended.
   🕒 03:40
10. Once the pot is simmering, top with plenty of chives.
    🕒 04:03
11. Place the prepared Mentaiko Mizedori in the center of the pot or spread it over the top.
    🕒 04:12
12. For the finishing touch, add 1 serving of Frozen Udon Noodles to the pot and warm it through, coating with the soup.
    🕒 05:05
13. Toss the warmed Frozen Udon Noodles with the Mentaiko Mizedori and soup to enjoy as Mentaiko Udon.
    🕒 05:14