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Fill an earthen pot up to 50% with water, and add the konbu kelp. Then turn on the heat.
Wash the 2 japanese leeks, and cut into diagonal pieces.
Cut the 1/4 whole napa cabbage coarsely,
and put the hard part of napa cabbage into the pot, first.
Then add the japanese leeks, and 16 chicken balls.
Add the 6 fresh shiitake mushrooms. (Large ones, halve)
Cover the pot, and simmer for a while ...
Remove the root ends of the bean sprouts (If bother, optional)
Then put them into the pot. (Remaining napa cabbages and japanese leeks, together.)
Cut the 1 block firm tofu into bite-sized pieces.
Then add the thinly sliced "kamaboko".
The rest, add the 6 thinly sliced pork, and cook the all ingredients. It's done.