Prepare the ingredients

• Separate the napa cabbage leaves and cut them into pieces the height of the pot
• Trim the enoki and shimeji mushrooms and separate them
• Cut the carrot into thin sticks

Layer the cabbage and pork

• Lay a cabbage leaf flat and top with a slice of pork belly
• Repeat the layers, alternating cabbage and pork, then cut the stack into sections
• Stand the sections upright, tightly packed, in the pot

Add the mushrooms and carrot

• Tuck the enoki and shimeji mushrooms into the gaps between the cabbage stacks
• Add the carrot sticks in the same way

Make the broth

• Combine the dashi stock, soy sauce, mirin, sake and sesame oil

Simmer the nabe

• Pour the broth over the layered cabbage and pork
• Bring to a simmer and cook until the cabbage is tender and the pork is cooked through