Thinly-sliced pork belly (or other thinly-sliced pork, such as shabu shabu pork)
Cut the half head of cabbage into 4 equal pieces. Layer the cabbage leaves with pork.
Put a shiso leaf in every other layer. Continue layering until all the ingredients are used up.
Cut off the root end of the cabbage and cut up into easy-to-eat pieces. Slice any tougher parts in half before cutting up.
Line the bottom of the earthenware pot with the cut up tough bits of the cabbage, and pack the layered pieces on top. Make sure to leave no gaps. Add the water and sake. Cover with the pot lid, and steam-cook until done.
Story Behind this Recipe
I adapted a pot-cooked dish my mother used to make. ♪
Be sure to pack the pot lightly, leaving no gaps. Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce!