Steps

1. Cut off the core of the Napa cabbage and slice it into easy-to-eat pieces.
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2. Slice the long green onion diagonally and thinly. If there's dirt, wash it thoroughly.
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3. For the Saba Can Hotpot, grate 1 clove of garlic.
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4. Add 400g of canned mackerel, including the liquid, to a pot. If the pieces are large, break them in half.
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5. Add 1/8 head of Napa cabbage, 1 long green onion, 1/2 block of firm tofu, and the grated garlic to the pot, then add 500cc of water, 2 tbsp soy sauce, 2 tbsp sake, 1 tbsp Mirin (Sweet Rice Wine), and 4 shakes of Aji-no-moto.
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6. Cover and simmer over medium heat for about 15 minutes.
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7. After simmering, drizzle with sesame oil to taste and sprinkle with black pepper to taste, if desired.
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8. For the Endless Carrots, julienne 150g of carrot.
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9. Place the julienned carrot in a heatproof dish, cover with plastic wrap, and heat in a 600W microwave for 2 minutes and 20 seconds.
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10. Drain the oil thoroughly from 1 can of tuna.
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11. In a bowl, add the heated carrot, drained canned tuna, 1/3 tsp salt, 6 shakes of Aji-no-moto, black pepper to taste, 1/4 tsp curry powder, 1 tbsp sesame oil, and 1 pinch of sugar.
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12. Mix everything well until the flavors are evenly distributed. Pro Tip! The combination of salt, sesame oil, and Aji-no-moto is undeniably delicious.
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13. For the Dashi Peperoncino, mince 10g of garlic.
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14. Chop 1 red chili pepper. If you don't like spicy food, remove the seeds.
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15. Heat 1 tbsp olive oil in a frying pan and sauté the minced garlic over low heat, being careful not to burn it.
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16. Once the garlic is lightly browned and fragrant, add the chopped red chili pepper and sauté briefly.
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17. Add 340cc of water, 1 dashi pack, 4 shakes of Aji-no-moto, and 1/3 tsp salt, then bring to a boil.
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18. Once boiling, add 100g of 1.4mm pasta and simmer with the dashi pack over medium heat for about 5 minutes. Pro Tip! To maximize the dashi flavor, cook the pasta in one pan without pre-boiling.
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19. While simmering, remove the dashi pack with chopsticks or similar, and squeeze it thoroughly to extract all the umami.
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20. When the liquid has reduced and thickened, add 1/2 tbsp olive oil and mix well to coat everything. The target amount of liquid is about 2-3 tbsp.
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21. Serve on a plate and sprinkle with dried parsley to taste, if desired. Done!
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