Vermicular | Napa Cabbage Hot Pot

Name: Vermicular | Napa Cabbage Hot Pot
Total time: 35 min
Ingredients: ½ head napa cabbage, stems and leaves separated, cut crosswise into 1” pieces; 1 ⅓ lb chicken thigh, boneless, skinless, cut into 1” pieces; 1 lb thinly-sliced pork belly, cut into 1” pieces; 6–7 dried shiitake mushrooms, rehydrated for at least 30 minutes in 500 ml of water and sliced, set aside water; 2 sheets (8g) kombu seaweed, cut into 1” pieces; 4 tablespoons sesame oil; 3 tablespoons light soy sauce; 1 tablespoon kosher salt; 3 ½ oz glass noodles, rehydrated in lukewarm water; Ichimi togarashi (Japanese red chili pepper powder), to taste

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½ head napa cabbage, stems and leaves separated, cut crosswise into 1” pieces 1 ⅓ lb chicken thigh, boneless, skinless, cut into 1” pieces 1 lb…

Keywords

Vermicular
Musui
Kamado
Oven Pot
Vermicular Frying Pan
Oven-Safe Skillet
Japanese cookware
Japanese cast iron
Premium cast iron
Enameled cast iron
Lightweight cast iron
Japanese rice cooker
Japanese recipes

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Ingredients

½ head napa cabbage, stems and leaves separated, cut crosswise into 1” pieces
1 ⅓ lb chicken thigh, boneless, skinless, cut into 1” pieces
1 lb thinly-sliced pork belly, cut into 1” pieces
6–7 dried shiitake mushrooms, rehydrated for at least 30 minutes in 500 ml of water and sliced, set aside water
2 sheets (8g) kombu seaweed, cut into 1” pieces
4 tablespoons sesame oil
3 tablespoons light soy sauce
1 tablespoon kosher salt
3 ½ oz glass noodles, rehydrated in lukewarm water
Ichimi togarashi (Japanese red chili pepper powder), to taste