Steps

1. Slice 1/2 piece of carrot diagonally.
   🕒 03:31
2. Remove the tough stems from 200g of your favorite mushrooms and separate them.
   🕒 03:55
3. Cut 1/2 block (175g) of firm tofu into 6 pieces.
   🕒 04:13
4. Remove the root end from 1 Japanese leek (120g) and slice it diagonally.
   🕒 04:25
5. Cut 350g of napa cabbage into bite-sized pieces.
   🕒 04:53
6. Lightly crush 2 cloves of garlic and slice them.
   🕒 05:17
7. Add 2 tsp of salad oil and the sliced 2 cloves of garlic to a pot and sauté until fragrant.
   🕒 06:11
8. Once fragrant, remove the sautéed garlic temporarily.
   🕒 06:42
9. Arrange the napa cabbage, mushrooms, tofu, Japanese leek, 170-180g of pork belly, 170-180g of chicken thigh, and carrot evenly in the pot.
   🕒 06:51
10. Pour 650cc of Japanese sake into the pot.
    🕒 07:30
11. Add 2 tsp of salt, 5g of bonito powder, and 7 dashes of Aji-no-moto (MSG).
    🕒 07:57
12. Place the pot over medium heat and simmer for about 5 minutes until boiling. 【Tip!】 Bring to a boil to properly evaporate the alcohol and bring out the umami of the Japanese sake.
    🕒 09:49
13. Return the reserved garlic to the pot.
    🕒 10:56
14. Cover and simmer over medium heat for 15 minutes.
    🕒 11:05
15. After simmering, open the lid and sprinkle with table pepper to taste.
    🕒 14:04
16. Add cooked rice to taste, 1 beaten egg, and a pinch of salt to the remaining soup in the pot and heat.
    🕒 16:03
17. Finally, sprinkle with sesame seeds to taste.
    🕒 16:56