• 1/2 napa cabbage (approx. 600g)
• 400g thinly sliced pork
• 1 strip konbu kelp (5-6cm)
• 360ml dashi stock
• 1 tbsp light soy sauce
• 2 tsp soy sauce
• 1 tbsp mirin
• yuzu peel
• pinch of ground black pepper





• 1/2 napa cabbage (approx. 600g)
• 400g thinly sliced pork
• 1 strip konbu kelp (5-6cm)
• 360ml dashi stock
• 1 tbsp light soy sauce
• 2 tsp soy sauce
• 1 tbsp mirin
• yuzu peel
• pinch of ground black pepper
Remove the hard core and stem from the cabbage. Chop the cabbage and the pork into 4 cm pieces.
In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin. Set over a medium heat, then add the pork and konbu kelp. Pull apart the pork using long chopstick to make sure it doesn’t stick together while cooking.
Add the cabbage and cover with a drop lid if you have one. Cook until the cabbage is soft, then remove the drop lid.
When the cabbage is your desired level of tenderness remove the konbu from the pot and cut into thin slices, then return to the pot.
Serve into bowls, top with a bit of yuzu peel and a sprinkle of black pepper.