Steps

1. Rinse 1/2 bag (100g) of bean sprouts.
   🕒 00:39
2. Roughly chop 1/4 head (250g) of cabbage.
   🕒 00:45
3. Trim the base of 1/2 bunch (100g) of shimeji mushrooms and separate into small clusters.
   🕒 00:51
4. Peel 1/4 medium carrot (50g) and cut into thin strips.
   🕒 00:57
5. Slice 1/2 piece of fish cake into semi-circles about 3-5mm thick.
   🕒 01:06
6. In a donabe (earthenware pot), combine 400ml of water, 1 tbsp chicken bouillon powder, 2/3 tbsp soy sauce, and 2/3 tbsp oyster sauce. Mix well.
   🕒 01:14
7. Add the chopped vegetables (cabbage, shimeji mushrooms, carrot) except for the rinsed bean sprouts to the donabe.
   🕒 01:26
8. Tear 150g of pork belly into bite-sized pieces by hand and spread them over the vegetables. (Key Tip!) Spread the pork so it doesn't clump together.
   🕒 01:34
9. Cover with a lid and bring to a boil over medium-high to high heat.
   🕒 01:44
10. Once boiling, reduce heat to low-medium and simmer for about 5-6 minutes. (Key Tip!) Be careful to prevent overflow.
    🕒 01:57
11. While simmering, as the vegetables reduce in volume, submerge the pork in the soup and continue cooking.
    🕒 02:09
12. Once the vegetables are tender and the pork is cooked through, add 100ml of milk, the rinsed bean sprouts, and the sliced fish cake to the donabe and mix.
    🕒 02:32
13. Heat until the bean sprouts are cooked and the milk is warmed. (Key Tip!) Do not boil to prevent the milk from separating.
    🕒 02:41
14. Taste and adjust with salt if needed.
    🕒 02:53
15. Once the bean sprouts are cooked to your liking and the milk is warmed, it's ready. (Key Tip!) Adding the bean sprouts at the end ensures they retain a pleasant texture.
    🕒 03:02