Mille-Feuille Nabe (Japanese Hot Pot)

Peel 8-10 napa cabbage leaves, trim the ends off, then rinse and drain.
8-10 leaves napa cabbage
On a cutting board, stack one napa cabbage leaf, top with 3-4 slices of thinly sliced beef or pork belly, then another leaf and more meat, repeating until you have 8-10 layers, then cut the stack into 4 equal pieces.
1 pound thinly sliced beef or pork belly
In a large pot, pack the cabbage and meat stacks tightly starting from the outer edges, then add the shimeji or shiitake mushrooms in the center along with optional sliced firm tofu.
4 oz shimeji or shiitake mushrooms, Sliced firm tofu
In a bowl, whisk together the chicken broth, hondashi, soy sauce, mirin, garlic, ginger, and salt, then pour the mixture into the pot.
4 cups low-sodium chicken broth, 1.5 Tbsp instant dashi soup stock, 2 Tbsp soy sauce, 1.5 Tbsp mirin, 3 cloves garlic, 1 Tbsp minced ginger, ¼ tsp salt
Bring the pot to a simmer, reduce the heat to medium-low, and simmer for 10-12 minutes until the cabbage is soft.
While the hot pot is cooking, in a small bowl, whisk together the ponzu sauce, soy sauce, and chili crisp to make the dipping sauce.
3 Tbsp ponzu sauce, 1 Tbsp soy sauce, 2 tsp chili crisp
Once done, serve hotpot immediately with the dipping sauce.