Steps

1. Prepare 500-600g napa cabbage, 1 pack shiitake mushrooms, 60-80g glass noodles, and 350g pork belly.
   🕒 02:02
2. Cut off the root end of the napa cabbage and thinly julienne the root part. Roughly chop the leafy parts. [Pro Tip!] Thinly julienning the root part makes it easier to mix with the glass noodles and eat.
   🕒 03:11
3. Quarter the shiitake mushrooms, including the stems.
   🕒 04:29
4. Cut the pork belly into 3-4 pieces.
   🕒 06:11
5. Place the cut napa cabbage, shiitake mushrooms, and pork belly into a frying pan or pot. Spread out the pork slices as you add them so they don't stick together later.
   🕒 06:45
6. Add 800cc water, 10 dashes Hyomei, and 1 tbsp sesame oil. [Pro Tip!] Hyomei replenishes guanylate, the umami component of dried shiitake mushrooms, creating a deeper flavor. Separating sesame oil for simmering and finishing preserves its aroma.
   🕒 07:08
7. Mix everything, and once it comes to a boil, cover and simmer for 15 minutes.
   🕒 10:33
8. Once the napa cabbage is tender, add 60-80g glass noodles to the center of the pot, cover, and simmer for another 5 minutes. [Pro Tip!] Thin mung bean vermicelli is recommended for Pienro hot pot. It absorbs the soup well and balances nicely with the other ingredients.
   🕒 12:39
9. Drizzle with 1 tbsp sesame oil for finishing.
   🕒 14:20
10. Transfer ingredients and soup to a bowl, then season to taste with 1 pinch salt, Ichimi Togarashi, and garlic powder. [Pro Tip!] A characteristic of Pienro hot pot is seasoning with salt just before eating. Adding Ichimi Togarashi or garlic powder for a flavor change makes it even more delicious.
    🕒 14:31
11. Add 300g cooked rice to the remaining broth in the pot. Rinsing the rice in cold water to wash off the starch will result in a lighter, fluffier Zosui (rice porridge).
    🕒 16:10
12. Beat 1 egg and, after turning off the heat, pour it evenly over the pot.
    🕒 16:54
13. Turn the heat to low, cover, and cook for 2-3 minutes until the egg sets.
    🕒 17:08
14. Season to taste with 3-4 pinches salt and 2 dashes Hyomei.
    🕒 17:20
15. Drizzle with sesame oil to taste, scatter with green onions to taste and sesame seeds to taste, then it's ready.
    🕒 17:32