Steps

1. Soak the dried shiitake mushrooms in water to rehydrate. Do not discard the soaking liquid.
   🕒 05:40
2. Remove the tough stems from the rehydrated dried shiitake mushrooms and slice thinly.
   🕒 06:17
3. Soak the glass noodles in lukewarm water until softened, then drain in a colander.
   🕒 06:35
4. Separate the napa cabbage into tough core parts and soft leafy parts.
   🕒 03:15
5. Roughly chop the separated napa cabbage leaves.
   🕒 04:02
6. Slice the separated napa cabbage cores diagonally.
   🕒 04:15
7. Slice the leek diagonally.
   🕒 04:56
8. Cut the pork belly slices into 5cm lengths, sprinkle with a pinch of salt, and gently separate.
   🕒 06:58
9. Line the bottom of a clay pot with the diagonally sliced napa cabbage cores.
   🕒 07:44
10. Layer the seasoned pork, diagonally sliced leek, and thinly sliced dried shiitake mushrooms on top.
    🕒 08:13
11. Pour in the [A] seasonings: dried shiitake mushroom soaking liquid 200cc, cooking sake (rice wine) 2 tbsp, mirin (sweet rice wine) 2 tbsp, soy sauce 2 tbsp, and oyster sauce 1 tbsp.
    🕒 08:41
12. Cover with a lid and heat over medium heat.
    🕒 09:12
13. Once the ingredients are boiling, gently mix everything. If there isn't enough liquid, add more dried shiitake mushroom soaking liquid to adjust.
    🕒 11:30
14. Once the pork is cooked, add the drained glass noodles and the roughly chopped napa cabbage leaves.
    🕒 12:06
15. Cover again and simmer for 3-4 minutes.
    🕒 12:29
16. When the napa cabbage leaves are tender, mix everything together and drizzle with sesame oil.
    🕒 15:51
17. Serve in bowls and sprinkle with shichimi togarashi if desired. If the flavor is too weak, season with a pinch of salt.
    🕒 16:38