For three to four people:
|1/4 of Chinese cabbage|
|1 or 2 sprigs of ginger|
|200g thin sliced pork belly|
|about 1/2 liter of water|
|2 tablespoons of owariya Usu-dash soy sauce|
|1 tablespoon of soy sauce|
|1 tablespoon of mirin (sweet cooking sake)|
4) When the mixture comes to a boil, reduce the heat to low and simmer for about 15 minutes until the ingredients are well-meshed with the flavor of the soup stock.
The soup stock is also delicious, and you can serve it as part of a rice bowl with a starchy sauce.
Mix well 1 tablespoon of corn starch and 2 tablespoons of water.
With the leftover broth in the nabe pot, turn the stove on high heat. When it begins to boil, lower the heat and add the cornstarch/water mixture, blending it into the soup until the broth thickens. Finally, pour over a bowl of rice.
You can adjust the thickness of the flavor by adding more dashi soy sauce if you like.