Steps

1. Roughly chop 1-2 leaves of Napa Cabbage.
   🕒 01:22
2. Cut 200g of thinly sliced pork belly into bite-sized pieces, about 4 equal portions.
   🕒 01:41
3. Heat 1 tbsp of sesame oil in a pot and quickly stir-fry 200g of thinly sliced pork belly until it changes color.
   🕒 01:55
4. Once the pork has changed color and released some fat, add 2 tbsp of cooking sake (rice wine) and 4 tbsp of mentsuyu (noodle soup base - 3x concentrate).
   🕒 02:15
5. Add 2 cups (400ml) of water and simmer. Carefully skim off any scum that rises to the surface.
   🕒 02:32
6. Add the tough core parts of the chopped Napa Cabbage to the pot.
   🕒 02:51
7. Then, add the leafy parts of the Napa Cabbage, cover, reduce heat, and simmer.
   🕒 03:03
8. Once the cabbage has softened, turn off the heat. Add the potato starch slurry (1 1/2 tbsp potato starch + 1 1/2 tbsp water) and mix well. Reheat to thicken. (Key Tip!) Thicken first, then add tofu.
   🕒 03:23
9. Add 1 block of silken tofu to the pot, breaking it apart with a spoon.
   🕒 03:52
10. Warm the tofu.
    🕒 04:16
11. Separately, heat 2 tbsp of sesame oil (for toasted garlic) in a frying pan. Fry 1-2 cloves of minced garlic until it turns a nice golden brown.
    🕒 04:30
12. Add the toasted garlic and sesame oil to the pot.
    🕒 04:47
13. Garnish with a generous amount of chopped green onions and it's ready!
    🕒 05:18
14. Add chili oil to taste, if desired.
    🕒 07:03