Napa Cabbage Hot Pot
- Cook
- 35 min
½ head napa cabbage, stems and leaves separated, cut crosswise into 1” pieces
1 ⅓ lb chicken thigh, boneless, skinless, cut into 1” pieces
1 lb thinly-sliced pork belly, cut into 1” pieces
6–7 dried shiitake mushrooms, rehydrated for at least 30 minutes in 500 ml of water and sliced, set aside water
2 sheets (8g) kombu seaweed, cut into 1” pieces
Sauce Mixture
4 tablespoons sesame oil
3 tablespoons light soy sauce
1 tablespoon kosher salt
3 ½ oz glass noodles, rehydrated in lukewarm water
Ichimi togarashi (Japanese red chili pepper powder), to taste
Layer napa cabbage stems, chicken, rehydrated shiitake mushrooms, pork belly, and kombu seaweed in that order into the pot. Cover and simmer over low heat for 20 minutes.
Uncover and add napa cabbage leaves, reserved soaking liquid from shiitake mushrooms, and Sauce Mixture. Cover and simmer over low heat for an additional 15 minutes.
Uncover and remove the kombu seaweed from the pot. Add glass noodles and bring to a gentle boil over medium heat. Gently stir and serve. Sprinkle with ichimi togarashi, if desired.
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