Prepare the cabbage and pork

• Separate the napa cabbage leaves and cut them into pieces of similar width.
• Layer the cabbage leaves with the sliced pork belly, alternating cabbage and pork.
• Cut the stacked layers into sections that fit the pot.

Arrange in the pot

• Stand the cabbage and pork stacks upright in the pot, packing them tightly.
• Fill any gaps with the remaining cabbage.

Make the broth

• Combine the water, sake, mirin, soy sauce, dashi powder and salt.
• Pour the broth over the cabbage and pork.

Simmer the nabe

• Bring the pot to a boil over medium heat.
• Reduce the heat and simmer until the cabbage is tender and the pork is cooked through.

Serve

• Serve the nabe hot straight from the pot.