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Cut the 1/4 whole napa cabbage coarsely.
Cut the 1.5 japanese leeks into diagonal pieces.
Cut the 1 block firm tofu into bite-sized pieces.
Rinse the 1 pack "kuzu-kiri", and drain in a colander.
Fill an earthen pot up to 50% with water, and add the konbu kelp. Then turn on the heat.
When the water was heated, add the hard part of napa cabbage,
japanese leeks,
16 chicken balls,
and 6 fresh shiitake mushrooms.
Then cover the pot, and cook briefly. (About 1 minute)
When the liquid comes to a boil, add the leaves of napa cabbage. Cook for another 6~7 minutes.
Add the 1/2 pack bean sprouts and firm tofu.
Then add the 1 pack "kuzu-kiri" and 7 thinly sliced pork. When the pork is cooked through, it's done.