Steps

1. Cut the 300g napa cabbage into core and leaf sections. Place the leaves in a heatproof dish, cover with plastic wrap, and microwave on 600W for 1 minute 30 seconds. Let it cool slightly. [Key Tip!] Pre-heating in the microwave softens the cabbage leaves, making them easier to wrap the meat mixture.
   🕒 00:52
2. Roughly chop the cabbage core into 1cm thick pieces.
   🕒 01:20
3. Trim the base of the 1/2 bunch (100g) shimeji mushrooms and separate them into small clumps.
   🕒 01:38
4. In a bowl, combine 200g ground pork, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Potato Starch, and 1/4 tsp salt. Mix well until it becomes sticky. [Key Tip!] Adding sake and potato starch and kneading creates a moist and tender meat mixture.
   🕒 01:50
5. Spread out the cooled napa cabbage leaves. Place about 1/6 of the meat mixture on a leaf, shape it into a ball, and wrap it with the cabbage.
   🕒 02:03
6. Line the bottom of a clay pot with the chopped cabbage core. [Key Tip!] Lining the pot with cabbage core stabilizes the meatballs, preventing them from falling apart and ensuring even cooking. It also allows the moisture and umami from the core to spread throughout.
   🕒 01:28
7. Arrange the wrapped napa cabbage meatballs on top of the cabbage core in the clay pot. [Key Tip!] Wrapping the meatballs in cabbage creates a luxurious and unique presentation.
   🕒 02:17
8. Add the remaining roughly chopped napa cabbage to the pot, and fill the gaps with the shimeji mushrooms.
   🕒 02:46
9. In a separate bowl, mix together 400ml water, 2 tsp Chicken Bouillon Paste, 1 tbsp Soy Sauce, and 2 tsp Sesame Oil.
   🕒 03:09
10. Pour the soup into the clay pot and bring to a boil over high heat. Once boiling, cover with a lid and simmer over low heat for 15 minutes.
    🕒 03:19
11. Once everything is cooked through and the napa cabbage is meltingly tender, it's ready to serve.
    🕒 03:42