Step 1

Gather all the ingredients.

Step 2

Boil water in a medium saucepan. When boiling, add katsuobushi.

Step 3

Cook for 15 seconds. Turn off the heat and let the katsuobushi infused for 15 minutes.  Strain the katsuobushi and set aside.

Step 4

Cut the napa cabbage into smaller pieces.

Step 5

Cut and discard the bottom of enoki mushrooms.  Cut the tofu into smaller ½” slices.  Cut the pork belly slices into halves or thirds.

Step 6

Place the ingredients in the donabe (earthenware pot) and pack nicely. Pour Katsuo Dashi and sake.

Step 7

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.