Steps

1. In a bowl, combine 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Oyster Sauce, 2 tsp Sugar, and 1 tsp Chinese Soup Paste (Shantan). Mix well.
   🕒 01:13
2. Once lumps are gone, add 100cc Water and stir to create the sauce base.
   🕒 01:45
3. Cut 1/8 head Napa Cabbage into bite-sized pieces, removing the core. Halve larger pieces before cutting.
   🕒 01:53
4. Slice 100g Carrot lengthwise (skin on is fine) into strips about 1cm wide.
   🕒 01:14
5. Cut 1 leek diagonally into bite-sized pieces.
   🕒 01:42
6. Tear 1 pack Maitake Mushrooms into bite-sized pieces by hand.
   🕒 01:55
7. Cut 150g Pork Belly into bite-sized pieces.
   🕒 02:14
8. Sprinkle salt (not included in seasoning list) evenly over the cut pork belly and rub it in.
   🕒 02:30
9. Heat a frying pan with vegetable oil (not included in seasoning list) over medium heat.
   🕒 02:53
10. Once the pan is hot, spread out the seasoned pork belly and sear the surface until browned.
    🕒 03:00
11. Once the pork is cooked, add the prepared Napa Cabbage, Carrot, Leek, and Maitake Mushrooms. Stir-fry until the vegetables soften and reduce in volume.
    🕒 03:15
12. Once the vegetables have reduced, add the prepared sauce base and bring to a boil.
    🕒 03:37
13. Reduce heat to low, cover with a lid, and simmer for 10 minutes. (This is the key!) Simmering on low heat for 10 minutes allows the vegetables' sweetness to be fully extracted, creating a gentle, flavorful broth.
    🕒 03:45
14. After 10 minutes, remove the lid, stir gently, and taste. Add more salt (not included in seasoning list) if needed.
    🕒 03:57
15. Turn off the heat, and gradually add a slurry of potato starch and water (not included in seasoning list), stirring constantly until the sauce thickens.
    🕒 04:19
16. Once thickened, return to medium heat and bring to a full boil to stabilize the consistency. It's done when it boils.
    🕒 04:42
17. Transfer to a serving dish and enjoy.
    🕒 05:03