It takes very little time for prepping and you can make such a satisfying complete one pot dish. If you can’t find thinly-sliced pork belly from a market, you can just buy a block and slice it into thin pieces. For a leaner choice, pork loin is also good. I like to marinade the meat in Liquid Shio-Koji for a short time because it further tenderize the meat and enhances the flavor. But, you can omit this process and the dish will still taste great. If you are cooking for a larger group, increase the recipe amount and cook multiple batches at the table!
EquipmentMushi Nabe (large) or Bistro Mushi Nabe (Large)
- 8 oz (240 g) pork belly, thinly-sliced and cut into bite-size pieces
- 1/2 tablespoon liquid shio-koji, optional
- 5 oz (150 g) napa cabbage, cut into small pieces
- 5 oz (150 g) shimeji mushrooms
- 1 tablespoon peeled and very finely julienned fresh ginger
- 4 – 5 shiso leaves, finely julienned (can substitute with some minced chives)
- 1/4 cup Quick Daidai Citrus Ponzu or store-purchased ponzu
- Some yuzu-kosho, optional
- In a shallow bowl, combine the pork slices and liquid shio-koji, and mix well by hand. Cover and refrigerate for 15 – 30 minutes.
- Meanwhile, get Mushi Nabe ready according to the basic steaming instructions.
- Spread the half amount of the napa cabbage on the steam grate. Cover and steam over medium-high heat for 2 minutes.
- Add the half amount of the pork slices, followed by the half amount shimeji mushrooms. Try not to let the meat overlap each other. Sprinkle half amount of the ginger.
- Cover and steam for 1 -2 minutes or until the meat is cooked through.
- Uncover and sprinkle half amount of the shiso leaves. Turn off the heat. Serve immediately with the ponzu and yuzu-kosho on the side. You can use both or one of the other, if you like. Once the cooked ingredients are eaten, reheat Mushi Nabe and repeat the process to finish the remaining ingredients.