Mille-feuille nabe (napa cabbage and pork belly hot pot)

In a saucepan, bring 5 cups water and 2 dashi packets to a boil over medium heat; reduce to medium-low and simmer 2 to 3 minutes.

Remove the packets; add 2 tbsp sake, 1 tbsp soy sauce and 1 tsp kosher salt. Turn off the heat and keep covered.

Thinly cut the ginger into 8 to 10 slices; thinly slice one green onion. Cut the napa cabbage lengthwise into quarters, cutting only the bottom half and tearing the top half apart by hand to lose fewer leaves; leave the core on.

Wash the leaves and drain well. Place one pork belly slice between each pair of cabbage leaves, putting extra slices in the wider outer layers.

Cut off the core and cut each wedge into 4 pieces.

Pack the pot tightly, thicker leaves near the edge working toward tender leaves in the centre; stuff the centre with loose leaves. Keep any extra layers aside for a second batch.

Tuck the ginger slices between the layers. Pour in the broth and cook covered on medium-high; once boiling, reduce to medium-low and cook covered until the cabbage is tender and the pork cooked through, about 8 to 10 minutes.

Serve hot, dipped in the sauce with the chopped green onion and Japanese seven spice.