Cut the Napa cabbage in half or quarters, rinse thoroughly, and peel off individual leaves, setting aside around 20 leaves on a towel to dry.

Layer cabbage leaves and pork belly slices, creating a stack. Cut the stack into four equal sections.

In a large pot, arrange the cabbage and pork sections in a circular pattern, pressing gently. Insert ginger slices between layers.

Fill the center of the pot with shimeji mushrooms or other chosen vegetables.

Mix light soy sauce, mirin, salt, Hondashi, and hot water or chicken broth until dissolved. Adjust seasoning to taste.

Pour broth over layered ingredients in the pot. Bring to a gentle boil, then simmer for 8 to 10 minutes.

Serve hot, allowing everyone to help themselves, optionally with rice, noodles, or dipping sauces.