Steam curls off the pot the moment it hits the table, carrying the sweet fat of slow-simmered pork through ginger and scallion.
- Kurobuta pork belly, sliced thin and marbled.
- Napa cabbage, sweet and softening in the broth.
- Shiitake and enoki mushrooms, earthy and springy.
- Tofu, custardy at the centre.
- Clear dashi stock, built on kombu and bonito.
Everything arrives raw and arranged, then cooks down at the table while you eat — the broth turning porkier and sweeter with every round of vegetables. Spoon it over rice at the end, when the stock has reduced to something almost creamy. Kurobuta, the Berkshire-style pork prized for its fine marbling, is the reason the broth never tastes thin.
