Cut all of the ingredients except the udon and mochi into bite-sized pieces.
Add water, sake, soy sauce, and dashi stock granules into a pot or clay pot, and bring to a boil.
Add napa cabbage and pork alternatively in layers, ending with the napa cabbage on top. Add the rest of the ingredients.
When the ingredients have cooked through, it's done.
Story Behind this Recipe
I was thinking that I wanted to eat udon stew with tons of vegetables and light, simple flavoring!
-I also recommend dipping it into ponzu sauce. -You can use the green part of the onion from 1 stalk. If you only use the white part, use half (as you like). -Mushrooms also go well with this recipe. Just use whatever vegetables you have at hand!