Wash the napa cabbage and separate the leaves carefully, keeping them whole and firm. This helps create clean layers for stacking.

Place one slice of pork belly between each cabbage leaf, building neat layered stacks. The contrast of green and pink should be visible.

Cut each stack into 2–3 inch sections so they fit upright in your pot. Keep pieces even so they cook at the same speed.

Arrange the stacked sections tightly in a circle inside the pot. The tight packing helps them hold shape while simmering.

Fill the center with mushrooms and pour in dashi broth mixed with soy sauce, sake, and ginger. The liquid should almost reach the top of the layers.

Bring the pot to a gentle boil over medium heat, then reduce to a simmer. You should see light bubbling, not a heavy boil.

Cook for 15–20 minutes until cabbage turns soft and pork is fully cooked. The broth will become slightly richer and aromatic.

Taste the broth and adjust with a little salt or soy sauce if needed. The flavor should be light but deeply savory.

Serve hot with ponzu sauce on the side for dipping. The layers should stay soft but structured when lifted.