In a large pot, combine 3 cups of dashi, 2 tablespoons of sake, 1 tablespoon of soy sauce, and ¼ teaspoon of salt. Heat until boiling.

Lower heat to medium, add 150 grams of sliced Napa cabbage, 2 scallions (white parts only), and 50 grams of shiitake mushrooms. Simmer for 10-12 minutes until cabbage is tender.

In a separate pot, bring water to a boil and add 12 gyoza dumplings. Once they float, transfer them to the soup pot.

Cook the gyoza in the soup for an additional 2-3 minutes until heated through. Stir gently.

Add 30 grams of thinly sliced scallions and 1 teaspoon of toasted sesame oil. Mix and let meld for 1 minute before serving.