Nami introduces herself and the Japanese hot pot recipe she will be making, and encourages viewers to subscribe.

• Nami from Just One Cookbook introduces the Japanese hot pot dish.
• She asks viewers to subscribe and click the bell icon for notifications.

Nami demonstrates how to prepare the dashi broth that will be used in the hot pot.

• In a saucepan, she boils water with two dashi packets over medium heat.
• After reducing the heat and simmering, she adds sake, soy sauce, and kosher salt.
• She turns off the heat and keeps the broth covered.

Nami prepares the ginger, green onion, Napa cabbage, and pork belly for layering in the hot pot.

• She slices ginger and green onion, cuts the Napa cabbage into quarters, and washes and drains the leaves.
• Pork belly slices are placed between the cabbage leaves, with extra slices added to the outer layers.

Nami cuts and assembles the cabbage and pork belly in the pot, adding ginger slices and pouring in the broth.

• The core is cut off and the cabbage is cut into pieces, then assembled in a large pot starting from the edges.
• Ginger slices are inserted between layers, and the prepared dashi broth is added.
• The pot is cooked covered on medium-high heat until boiling, then simmered on medium-low.

Nami completes the cooking process, serves the hot pot, and provides additional recipe suggestions.

• The dish is cooked until the Napa cabbage and pork belly are tender, for approximately 8 to 10 minutes.
• It's served hot with a dipping sauce made of ponzu, green onions, and Japanese seven spice.
• Nami suggests other hot pot recipes and bids farewell to the viewers.