Thinly slice the Pork belly into bite-sized pieces.
2
Cut the Cabbage into 3cm squares. Thinly slice the Onion. Peel and julienne the Carrot. Slice the Shiitake mushrooms. Chop the Scallion into 3cm lengths.
3
In a small bowl, combine Koikuchi soy sauce, Mirin, Sake, and Dashi stock to create the sauce.
