Kimchi Nabe (Kimchi Hotpot)

• 200 g slab skinless pork belly sliced
• 1 pinch salt and pepper
• 1 tbsp cake flour
• 1 tbsp toasted sesame oil
• 1 tsp garlic clove finely diced
• 1 tsp ginger root finely diced
• 50 g yellow onion thinly sliced
• 1 tsp oyster sauce
• 200 g cabbage kimchi
• 1 tsp light brown sugar

Broth

• 800 ml dashi stock
• 2 tbsp Chinese-style chicken bouillon powder (granules)
• 2 tbsp soy sauce
• 2 tbsp yellow miso paste (awase miso) (yellow)
• 2 tbsp mirin
• 2 tbsp sake
• 150 g firm tofu or silken if you prefer
• 100 g enoki mushrooms or mushroom of your choice
• 100 g green cabbage or napa cabbage

Toppings

• 30 g garlic chive(s)
• ½ tsp dried red chili pepper thinly sliced
• 1 tsp garlic chips optional
• 1 tsp white sesame seeds
• 2 portions cooked ramen noodles or udon noodles (optional)