Steps

1. In a pot or deep frying pan, combine 600ml water, 50ml Cooking Sake (Rice Wine), 50ml Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, and 1 tbsp Oyster Sauce.
   🕒 00:35
2. Add 2 tsp Chicken Stock Granules and 1 Dashi Pack, stir gently to create the broth. Important Tip: Use a dashi pack that does not contain salt. If using one with salt, adjust the final seasoning.
   🕒 01:08
3. Cut off the core from the base of the 1/4 head Napa Cabbage (500g).
   🕒 01:36
4. Roughly chop the Napa Cabbage into large pieces.
   🕒 01:55
5. Place the chopped Napa Cabbage in a salad spinner, rinse briefly, and drain thoroughly. Important Tip: Always wash the cabbage as insects can hide between the leaves. Draining it well prevents uneven flavor in the broth.
   🕒 02:20
6. Add the drained Napa Cabbage to the pot.
   🕒 02:36
7. Trim the base of the 1 Enoki Mushroom pack from the outside of the packaging and separate into bite-sized pieces by hand.
   🕒 02:51
8. Cut the 1 Leek stalk into bite-sized pieces. Do not discard the green parts.
   🕒 03:20
9. Wash the base of the leek thoroughly, then add the cut leek and separated enoki mushrooms to the pot.
   🕒 03:50
10. Cut the 2 sticks of Grilled Chikuwa (Fish Cake) into bite-sized pieces, such as diagonally. Important Tip: Grilling chikuwa makes it absorb flavors well and releases delicious umami into the broth, making it ideal for hot pot dishes.
    🕒 04:00
11. Add the cut grilled chikuwa to the pot.
    🕒 04:27
12. Lightly press the 1 pack (300g) Silken Tofu with paper towels to remove excess water.
    🕒 04:30
13. Place the pot with all the ingredients over medium heat.
    🕒 05:04
14. Once the Napa Cabbage has wilted, gently crumble the tofu using a spoon and scatter it evenly into the pot. Important Tip: Crumbling it in jagged pieces helps it absorb the soup, and scattering it evenly allows the flavor to penetrate better.
    🕒 05:13
15. After adding the tofu, bring to a boil in the center, then reduce to low heat.
    🕒 05:31
16. Cover and simmer for 15 minutes.
    🕒 05:37
17. After 15 minutes of simmering, stir gently and taste. Adjust the saltiness.
    🕒 06:40
18. Add 2 pinches of salt to taste, if desired, and stir again to meld the flavors.
    🕒 06:48
19. Serve the hot pot immediately while piping hot.
    🕒 07:07
20. For the closing Zosui (rice porridge), wash the rice 2-3 times to remove surface slime and drain thoroughly. Important Tip: Rinsing the rice keeps the broth clear and allows you to fully enjoy the umami.
    🕒 05:55
21. Add the rinsed rice to the leftover broth and heat over medium-high heat.
    🕒 07:49
22. Once boiling, reduce to very low heat and serve piping hot.
    🕒 07:54