Steps

1. First, prepare the vegetables by cutting them into manageable pieces.
   🕒 01:02
2. Cut off the tough core of the cabbage and chop 1/4 head into bite-sized pieces.
   🕒 01:11
3. Slice 1/2 onion into thick wedges.
   🕒 01:33
4. Trim the root ends of the Japanese leek and cut 1 bunch into long pieces.
   🕒 01:49
5. Bring 4 cups of water to a boil in a pot. Once boiling, reduce the heat to low, add 1 handful of Bonito Flakes (Katsuobushi) (approx. 15g), and let it simmer for about 1-2 minutes to create the broth.
   🕒 02:04
6. Remove the bonito flakes from the pot.
   🕒 02:37
7. Lightly squeeze the removed bonito flakes. You can finely chop the squeezed flakes and add soy sauce to use as a side condiment.
   🕒 02:46
8. Add 3 tbsp Mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), 1 grated clove of garlic, and 3 tbsp soy sauce to the pot and simmer.
   🕒 03:01
9. Once the seasonings have simmered, add the wedged 1/2 onion to the pot.
   🕒 03:32
10. Roll up each slice of 200g thinly sliced pork belly for shabu-shabu to form chunks resembling offal. [This is the key!] Rolling the pork creates a tender, offal-like texture.
    🕒 03:44
11. Once the pork changes color and scum appears, carefully skim it off.
    🕒 04:47
12. Move the pork to the side of the pot, creating a space in the center.
    🕒 05:03
13. Pile the chopped 1/4 head of cabbage into the center.
    🕒 05:12
14. Arrange the long-cut 1 bunch of Japanese leek over the cabbage, like laying a bridge.
    🕒 05:22
15. Sprinkle the thinly sliced 1 clove of garlic over the entire pot.
    🕒 05:37
16. Sprinkle 1 to 2 dried red chilies, chopped, if desired.
    🕒 05:46
17. Simmer everything thoroughly and season with 1/2 to 1 tsp salt to taste.
    🕒 05:54