■ Pork belly...400g

■Chives…1/2 bunch

■Cabbage…1/8 piece

■ White onion ... 1

■Shimeji...1/2 bunch

■ Bean sprouts…1 bag

■ Garlic (sliced) … 2 to 3 pieces

■ Red hot pepper (sliced ​​into rounds) ... 1 piece

■ Dumplings (commercially available) ... 20 pieces

■ Salad oil ... 1 tablespoon

■ Bonito Soup Stock with Flying Fish…2 bag

■Water…1,000mL

(adjust according to the size of the pan)

■ Salt... 1 teaspoon (approximate)

■ Ramen... 2 bowls

■ All-purpose green onion (chopped into small pieces)…as you like

① Chop the cabbage into chunks. Slice the white onion diagonally. Divide the shimeji mushrooms into small pieces.

② Cut the pork belly into 10cm lengths.

③ Cut the Chinese chives into 5 cm wide pieces.

④Heat the salad oil in a frying pan, arrange the gyoza and fry until golden brown.

⑤Put water and Bonito Soup Stock with Flying Fish in a pot and heat. When it comes to a boil, reduce the heat to low and simmer for 3 to 4 minutes. Remove the dashi pack and add salt.

⑥Add the vegetables and bean sprouts from ① to ⑤, and arrange the gyoza from ④ on the edge of the pot. Arrange the pork belly from ② on top of the vegetables and arrange the chives on top. Add garlic and hawk claws and simmer until the ingredients are cooked through.

★ As a finisher, put the boiled ramen into the pot and mix it with the onion once it warms up.