Japanese Mille-Feuille Napa Cabbage & Pork Hotpot with Bonito Tofu Rice

Arrange 400g of pork collar slices neatly on a cutting board, then sprinkle with 3g of salt and 2g of white pepper from a height for even distribution, and let rest for 15 minutes.

Take 300g of rice, wash it 2 to 3 times, then add 300ml of water to soak for 30 minutes so the grains absorb moisture evenly.

Take 1000g of napa cabbage, cut off the root, peel apart the leaves, and sort larger leaves and smaller leaves into separate piles.

Layer napa cabbage leaves and marinated pork collar slices alternately (large leaves with two meat slices, small leaves with one), stack in groups of three leaves, top with a cabbage leaf to secure the meat, and slice into equal lengths.

Arrange the sliced cabbage and pork segments tightly in the cast iron pot from the outside in, placing larger leaves on the outer layer and filling gaps with remaining leaves.

Pour in 100ml of sake and 200ml of cold water, cover with lid, turn heat to medium-low to bring to a boil, then reduce heat and simmer for 40 minutes until the cabbage is softened and flavorful.

Drain the soaked 300g of rice and place in a pot, add 300ml of water and 5ml of olive oil, bring to a boil over medium-low heat, reduce heat to low and cook for 9 minutes, then turn off heat and steam for 15 minutes.

Cut 400g of soft tofu into cubes, bring 1000ml of water and 3g of salt to a boil in a pot, add the tofu and boil for 3 to 5 minutes, then remove.

Finely chop 50g of green onions into small pieces and sprinkle evenly over the surface of the cooked mille-feuille hotpot.

Scoop cooked rice into a bowl, top with a piece of blanched tofu, sprinkle 5g of bonito flakes, drizzle with diluted 30ml soy sauce, and spoon hotpot broth and green onions over it to serve.