Mentai Motsu-Nabe (No Offal)

Tear the cabbage by hand and slice the parts near the core thinly.

Layer the cabbage and pork belly alternately, mille-feuille style.

Pack the layered cabbage and pork into the pot.

Combine cooking sake, mirin, and soy sauce to make the broth.

Pour the broth into the pot and place over heat.

Grate the daikon and drain off the liquid.

Combine the grated daikon with the mentaiko.

Pile the nira on top generously.

Once the pot is hot, top each portion with the mentai-grated-daikon as you eat.

To finish: add frozen udon for mentai udon.