Rolled Cabbage Hot pot with Sake Broth

Ingredient:

12 leaves napa cabbage

1 bunch shimeji mushrooms

3 cloves garlic

32 slices of 4 inch long thinly sliced pork belly

1 cup sake

1/2 cup water to cook napa cabbage

1 teaspoon black pepper

Ponzu dipping sauce:

1 tablespoon lemon juice

1 tablespoon mirin

2 tablespoon rice vinegar

3 tablespoon soy sauce

Direction:

1. Ponzu dipping sauce: Mix lemon juice, mirin, vinegar and soy sauce.

2. Cut garlic into thin slices.

3. Cut off base of shimeji mushrooms and tear into bite-sized pieces.

4. Wash napa cabbage leaves.

5. Place cabbage leaves inside clay pot, add 1/2 cup water and steam for 5 minutes. Let sit until cool to handle

6. Place a piece of pork and 2 garlic slices onto each cabbage leaf. Roll tightly while tucking the ends (prevents filling from falling out.)

7. Wrap shimeji mushrooms with pork slices.

8. Place cabbage rolls and pork wrapped mushrooms inside clay pot then add sake and black pepper.

9. Place the lid and bring to a boil. Once boiling, reduce heat to medium and cook for 10 minutes or until pork is fully booked.

10. Serve with Ponzu dipping sauce.

Itadakimasu :)