Directions

To Make Dipping Sauce

1. Divide scallions into 4 small bowls, cover with ponzu sauce and add a few dashes of shichimi togarashi. Adjust amount to your preference, set aside.

To Make Mille Feuille Nabe

1. Wash wombok and drip dry.
2. Stack about 5 wombok leaves alternate with sliced pork belly. Cut each stack crosswise to the height of the pot.
3. Arrange wombok-pork slice stacks in a circle until the entire pot is filled up.
4. Stuff in some enoki mushrooms in the centre.
5. Slot some thin carrot slices in between the wombok for a vibrant outcome.
6. In a jug, mix dashi with water, sliced ginger, sake, light soy sauce and salt.
7. Pour over the arranged wombok in the pot. Cover and boil till bubbling.
8. Using a skimmer, skim away any scum that floats on the soup.
9. Let it continue to boil for 5 minutes or till wombok is soft.
10. Serve with dipping sauce.