1 Napa Cabbage
600-700g Sliced Beef
8 slices Ginger
1000ml Dashi Stock
1 tbsp Light Soy Sauce
Salt (to taste)
Spring Onion (for garnish)

1. Cut napa cabbage lengthwise into quarters. Carefully wash the leaves without detaching them from the core
2. Layer sliced beef into the napa cabbage by placing one beef slice between each of the leaves. Once tucked in, carefully cut off the hard cabbage cores without disturbing the layers. Cut each wedge into 4 pieces, each about 2-2½ inches (5-6 cm) long, keeping the layers of cabbage and beef neatly stacked as you slice
3. Place napa cabbage and sliced beef into the rice cooker pot
4. Pour over dashi stock, light soy sauce and salt
5. Close the lid and select "Soup" function
6. Garnish with chopped spring onion and serve!