Prepare the ingredients

• Separate the napa cabbage leaves and cut into pieces.
• Trim the mushrooms and separate the shimeji and enoki.
• Peel the carrot and cut into thin sticks.
• Slice the green onion.

Layer the cabbage and pork

• Lay a cabbage leaf flat and top with a slice of pork belly.
• Repeat, stacking cabbage and pork alternately.
• Cut the stacks into sections that fit the pot.

Arrange in the pot

• Stand the cabbage and pork stacks upright in the pot.
• Tuck the mushrooms and carrot sticks between the stacks.

Make the broth

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

Simmer the nabe

• Pour the broth over the arranged ingredients.
• Bring to a simmer and cook until the cabbage is tender.

Serve

• Scatter the green onion over the top.
• Serve hot with ponzu for dipping.