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Gather all the ingredients.
Boil 2 cups water in a medium saucepan. When boiling, add 1 cup katsuobushi (dried bonito flakes).
Cook for 15 seconds. Turn off the heat and let the katsuobushi infuse for 15 minutes. Strain the katsuobushi and repurpose it for another use. Set aside the Katsuo Dashi.
Cut 2 leaves napa cabbage into smaller pieces.
Cut and discard the bottom of 2 oz enoki mushrooms. Cut 2 oz medium-firm tofu (momen dofu) into smaller ½-inch (1.3-cm) slices. Cut 4 slices pork belly in half or thirds.
Place the ingredients in the donabe (earthenware pot) and pack nicely. Pour in the Katsuo Dashi and 2 tsp sake.
Cover the lid and bring it to a simmer. Skim the foam and scum with a fine-mesh skimmer. Cook for 5 minutes and serve immediately with ponzu for dipping and shichimi togarashi (Japanese seven spice) if you like a spicy kick.