Steps

1. Lightly crush 3 cloves of garlic and slice them.
   🕒 07:50
2. Slice the core of 250g napa cabbage, and cut the leafy parts into easy-to-eat diagonal slices.
   🕒 08:08
3. Add 3 tbsp sesame oil to an earthenware pot and sauté the sliced garlic over low heat until sizzling. 【Chef's Tip!】 When sautéing in an earthenware pot, cooking slowly over low heat will bring out the aroma without worrying about cracking the pot.
   🕒 09:43
4. Once the garlic is fragrant, remove it from the pot.
   🕒 11:57
5. Arrange a generous layer of napa cabbage in the pot, starting with the core parts.
   🕒 12:14
6. Cut 200g pork belly into three equal pieces and arrange them over the napa cabbage.
   🕒 12:50
7. Add 1 tbsp shiro-dashi and 3 tbsp sake.
   🕒 14:00
8. Place the removed garlic back into the pot.
   🕒 14:58
9. Once the pot is bubbling vigorously, cover with a lid and simmer over medium-low heat for about 10 to 15 minutes, or until the napa cabbage has softened.
   🕒 16:36
10. To finish, add sesame seeds while grinding them, and scatter chopped green onions.
    🕒 19:25
11. Serve and enjoy with a sprinkle of salt.
    🕒 19:48
12. Alternatively, drizzle with a small amount of ponzu and eat.
    🕒 20:27
13. For a flavor change, add black pepper or yuzu kosho.
    🕒 22:10
14. For the grand finale, boil the Chinese noodles in boiling water for about 2 minutes, then drain.
    🕒 22:36
15. Add the boiled 1 serving of Chinese noodles to the remaining soup in the pot, then add 1 pinch of salt, chopped green onion, and roasted sesame seeds, mix, and finish in an abura soba style.
    🕒 23:18
16. If making zosui (rice porridge) for the finale, add rinsed rice to the pot and finish with egg.
    🕒 22:51