Mille-Feuille Nabe (Japanese Layered Hot Pot)

In a saucepan, combine water and dashi. Bring to a boil over medium heat, then reduce to a simmer and cook for 2 to 3 minutes. Remove dashi, stir in sake, soy sauce, and kosher salt, then turn off the heat and cover to keep warm.

Meanwhile, prepare napa cabbage, pork belly, ginger, and green onions. Separate the cabbage leaves if needed, then layer pork belly between the leaves of napa cabbage.

Arrange the cabbage wedges upright and tightly packed in a large pot. Tuck the chopped ginger into the pot as you layer, if desired.

Pour the hot broth over the cabbage and pork, cover, and bring to a boil over medium heat. Reduce to a simmer and cook until napa cabbage is tender and pork belly is cooked through, about 8 to 10 minutes.

Serve hot, topped with green onions and sprinkled with shichimi togarashi.