Steps

1. In a bowl, combine 3 tbsp Miso, 1.5 tbsp Soy Sauce, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 2 tsp Sesame Oil, 1 tsp Chicken Bouillon Powder, 1 tbsp Toasted Sesame Seeds (8g), 6 shakes MSG (Umami Seasoning), and the grated 2 cloves Garlic (approx. 15g). Whisk thoroughly until smooth. (Key Tip!) Using a combination of different miso types adds depth to the flavor. Measuring the garlic by weight is key.
   🕒 00:39
2. Add 700ml Water to the dissolved seasonings and mix well to create the hot pot broth. (Key Tip!) Adding water last helps prevent the miso from clumping.
   🕒 01:52
3. Cut a wedge into the core of 1/2 head Cabbage (600g) and remove it completely.
   🕒 02:30
4. Cut the cored cabbage in half and rinse the outer leaves under running water.
   🕒 02:53
5. Tear the outer leaves into large pieces by hand. Cut the inner leaves into large pieces as well, tearing them if too big. (Key Tip!) Cutting the cabbage into large pieces helps retain its sweetness when simmered.
   🕒 03:26
6. Cut 1/2 bunch Chives, place them in a salad spinner or colander, and soak in water for 5-10 minutes until crisp. (Key Tip!) Soaking in water improves the chives' texture.
   🕒 04:44
7. Prepare 200g Pork Belly (shabu-shabu style is recommended).
   🕒 05:02
8. Place the cut cabbage in a deep pot, and arrange the pork belly on top.
   🕒 05:12
9. Pour the hot pot broth over the cabbage and pork belly, and heat over medium heat.
   🕒 05:33
10. Once the soup boils, submerge the pork into the soup. Once the entire pot is boiling, reduce to low heat, cover, and simmer for 10 minutes.
    🕒 05:45
11. While simmering, thoroughly drain the chives that were soaking in water.
    🕒 06:05
12. After 10 minutes of simmering, lightly stir the contents of the pot, then add the drained chives and lightly pour some soup over them.
    🕒 06:24
13. Cover and steam for about 30 seconds.
    🕒 06:42
14. Taste and if it feels too bland, carefully ladle out a portion into a separate bowl and add a small amount of Shiro Dashi (White Soy Sauce Base) (not included in the recipe's seasoning measurements) to adjust the flavor. (Key Tip!) Adding Shiro Dashi to the entire pot can make it too strong, so adjust by taking out portions to taste.
    🕒 07:24
15. If adding udon noodles for the finish, microwave frozen udon noodles (not included in the recipe's ingredients) until heated through, then add them to the pot and simmer until soft, allowing them to absorb the soup.
    🕒 07:58