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Gather all the ingredients.
Boil water in a medium saucepan. When boiling, add katsuobushi.
Cook for 15 seconds. Turn off the heat and let the katsuobushi infused for 15 minutes. Strain the katsuobushi and set aside.
Cut the napa cabbage into smaller pieces.
Cut and discard the bottom of enoki mushrooms. Cut the tofu into smaller ½” slices. Cut the pork belly slices into halves or thirds.
Place the ingredients in the donabe (earthenware pot) and pack nicely. Pour Katsuo Dashi and sake.
Cover the lid and bring to simmer. Skim the foam and scrum with a fine mesh skimmer. Cook for 5 minutes and serve immediately with Ponzu and Shichimi Togarashi.