Charred-Garlic Scallion-Oil Hot Pot

Slice the white parts of the long scallion diagonally and cut the green parts to a suitable size.

Crush the garlic with the side of a knife.

Roughly chop the napa cabbage into bite-size pieces.

Trim the shimeji bottoms and break apart by hand into bite-size pieces.

Trim the nira root ends and cut into 3cm pieces.

Slice the takanotsume into rounds.

Heat salad oil in a frying pan and char the green parts of the long scallion and crushed garlic over low heat to draw out the aroma.

In a clay pot (donabe), combine water, soy sauce, mirin, sugar, chicken stock granules, and the charred-garlic scallion oil; stir.

Add napa cabbage, bean sprouts, the white parts of the long scallion, shimeji, tofu, and pork belly to the donabe, balancing the arrangement.

Cover and simmer 10-15 minutes between low and medium heat until everything is cooked through.

Top with nira, takanotsume, toasted sesame seeds, and a drizzle of sesame oil to finish.