Napa Cabbage & Pork Hotpot

This napa cabbage and pork hotpot is clean and comforting. The kombu-bonito broth is light, while the dipping sauce brings the punch.

Ingredients

Broth

• Napa cabbage
• Sliced pork
• Kombu soy sauce
• Katsuobushi
• MSG
• Chicken bouillon
• Dried scallops

Dipping sauce

• Sugar
• Kombu soy sauce
• White pepper
• Minced ginger and garlic
• Bird's eye chili

Instructions

1. Make the broth

Simmer katsuobushi and dried scallops in water, then strain.

2. Season

Add kombu soy sauce, MSG, and chicken bouillon to taste.

3. Cook

Add napa cabbage first, then pork slices. Cook until done.

4. Mix dipping sauce

Combine the dipping sauce ingredients and adjust to your taste.

Tips

• Keep the broth light for a clean flavor.
• Add cabbage early to release sweetness.
• Adjust sauce to taste for balance.

Result

Clear, sweet broth with tender cabbage and savory pork.