I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!There really are no special tricks or tips. It's really easy. The soup that comes out of the cabbage and pork belly is really delicious, so add some rice at the end to turn the remaining soup into a porridge. Recipe by Kanpa-nyu!!

I learned this recipe from my husband, and added my own touch.Place the cabbage on the bottom and top layers. Layering is easy if you use single leaves. If using leftover pieces, use 2 leaves per layer.Use the outer leaves of the cabbage as the base layer. Recipe by *ayu mama *

'Tis the season for cabbage. I wanted to cook it into a simple, delicious, and warming dish.Put all the ingredients together, and it'll complete on its own. Because the meat juice soaks into the cabbage below, makes sure to cover the bottom of the pot with cabbage, and top it with the meat. It tastes great even without sauce, so try it plain first. It also works well with Krazy Salt. Recipe by Kanikoro

I adapted a pot-cooked dish my mother used to make. ♪Be sure to pack the pot lightly, leaving no gaps.Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen

There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on. For 2 small servings. Recipe by Yamatomon

I wanted to come up with something quick and with a lot of vegetables for those times when I am busy.I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through.When you stack the Chinese cabbage in Step 2, alter the leaf and the core.I made the hot pot in a 25cm diameter clay pot in the main photo. Recipe by Tanoko

I wanted to use up Chinese cabbage. Recipe by Maminchiyo

Here's my original recipe for steamed pork belly and Chinese cabbage. The water from the Chinese cabbage mixes with the condiments to make delicious soup.Can't think of any, but I suggest you pack the ingredients tightly when arranging them into a microwave-proof dish.Please adjust the cooking time depending on your microwave oven. For 3 servings. Recipe by Mama buta

I always make my hot pot this way.I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha

I usually use this combination for making a hot pot. I decided to cook this without using a pot.If the cooking liquid evaporates, add more water to make the an sauce. Adjust the taste of the ponzu an to your taste.Wrap the layered cakes tightly in cling film to shape.Adjust the cooking time according to the thickness of the Chinese cabbage leaves and filling. Recipe by Harurunrun

I received spring cabbage as a gift.The Japanese leek is optional. You could also use store-bought grated garlic and tubed ginger.You don't need to grind anything if you use ground sesame seeds. I recommend you don't overcook the bean sprouts for a crunchy finish. For 2 servings. Recipe by akishin

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan