Tan-men

1. Prepare the broth: In a medium pot, combine Chicken stock, Scallion (white part), Garlic cloves (for broth), and Fresh ginger (for broth). Bring to a simmer over medium heat and cook for 15 minutes. Strain the broth to remove solids. Return the clear broth to the pot, add Sake, Mirin, 5 grams of Salt, and 1 gram of White pepper. Keep the broth warm over low heat.

2. Prepare the vegetables and pork: Rehydrate Dried wood ear mushrooms in warm water for 15 minutes, then drain and slice thinly. Slice Pork belly into thin, bite-sized pieces. Cut Green cabbage into bite-sized pieces. Julienne Carrot. Mince Garlic cloves (for stir-fry) and Fresh ginger (for stir-fry). Thinly slice Scallion (green part) for garnish.

3. Stir-fry the toppings: Heat Vegetable oil in a large wok or frying pan over high heat. Add sliced Pork belly and stir-fry until lightly browned and cooked through, about 3-4 minutes. Add minced Garlic cloves (for stir-fry) and Fresh ginger (for stir-fry) and stir-fry for 30 seconds until fragrant.