Mille-Feuille Nabe

1 napa cabbage (6 lbs, 2.7 kg)

1 ½ lb sliced pork belly (You can buy a block of pork belly and slice your own (see the tutorial here). See Notes. This is NOT bacon - bacon is cured sliced pork belly, so if you use bacon for this recipe, the dish will become salty.)

subheading: For Hot Pot Broth:

1 knob ginger (1", 2.5 cm)

5 cups dashi (Japanese soup stock; click to learn more) (I use awase dashi)

2 Tbsp sake

1 Tbsp soy sauce

½ tsp kosher salt (Diamond Crystal; use half for table salt)

subheading: For Dipping Sauce:

1 green onion/scallion

Directions at justonecookbook.com

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