Steps

1. Cut 1/8 of a Napa cabbage in half, aiming for about 250g.
   🕒 02:22
2. Wash the Napa cabbage.
   🕒 02:40
3. Cut the washed Napa cabbage into thin, angled slices.
   🕒 02:46
4. Tightly pack the sliced Napa cabbage into an earthenware pot.
   🕒 02:58
5. Spread 100g shimeji mushrooms over the Napa cabbage. If they are large, tear them apart.
   🕒 03:14
6. Cut 200g pork loin with scissors and arrange them spread out over the shimeji mushrooms. 【Chef's Tip!】 Spreading the meat out prevents it from clumping. Placing the ochazuke mix under the meat helps it dissolve easily.
   🕒 03:36
7. Sprinkle 2 packets of ochazuke mix evenly over the ingredients. 【Chef's Tip!】 While it's placed on top for presentation, it's recommended to place it under the vegetables for easier dissolving.
   🕒 04:31
8. Add 250ml water.
   🕒 06:41
9. Cover, place on heat, and simmer for 10-15 minutes.
   🕒 05:19
10. Gently press the rice cracker from the ochazuke mix to dissolve it into the soup.
    🕒 07:12
11. Add 2 pinches of salt to season. 【Chef's Tip!】 Adjust the amount of salt to your liking.
    🕒 07:27
12. Cover again and simmer for about 5 minutes.
    🕒 07:54
13. Serve with Yuzu Kosho for a flavor change.
    🕒 09:04
14. For the hotpot's finish (shime), rinse 150g cooked rice under running water to remove stickiness. 【Chef's Tip!】 Rinsing the rice results in a light and smooth zosui (rice porridge).
    🕒 10:04
15. Beat 1 egg in a measuring cup or similar.
    🕒 10:54
16. Bring the remaining soup in the pot to a boil, then add the rinsed cooked rice.
    🕒 10:45
17. Once boiling, slowly pour in the beaten egg.
    🕒 11:14
18. Top with shredded nori to taste.
    🕒 11:28