Mille Feuille Nabe
Mille Feuille Nabe is a cozy and flavorful hot pot dish that layers thinly sliced pork and cabbage to create a beautiful, blooming effect. Slowly simmered in a light broth, each bite is tender, savory, and full of rich umami. Perfect for chilly days, this dish is a warm and nourishing blend of textures and flavors. Discover more of Sarah's recipes at groovyfoodiess.com!
Instructions
- 1
Quarter the cabbage, then wash and dry the leaves.
- 2
On a cutting board, lay one napa cabbage leaf flat and place a slice of pork belly on top. Continue layering cabbage and pork slices (about 4-5 layers), ending with a cabbage leaf on top, then cut the layered stack into 3 equal pieces (about 2-3 inches wide)
- 3
Place the cut pieces of cabbage and pork, cut-side up, around a medium-sized pot in a circular pattern, filling the pot snugly.
- 4
Fill the center with the mushrooms. Tuck in the slices of ginger evenly throughout the layers.
- 5
In a small pot over medium heat, combine the dashi broth, soy sauce, sake, and mirin and heat until simmering.
- 6
Pour the simmering broth over the layered cabbage and pork belly pot. The broth should be about ¾s of the way up the cabbage.
- 7
Cover the pot with a lid and simmer over medium heat for about 10-15 minutes, until the pork is cooked through and the cabbage is tender.
- 8
Dip in ponzu and togarashi, if desired.
- 9
Enjoy!
Recipe from tasty.co
Comments
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Ingredients (10)
- •1 small napa cabbage
- •1 ½ lb sliced pork belly
- •Small to medium bunch of mushrooms (enoki, seafood mushroom, or beechnut mushroom)
- •1 inch knob of ginger, sliced thinly
- •2 cups dashi broth
- •1 tbsp soy sauce
- •1 tbsp sake
- •1 tbsp mirin
- •Ponzu and togarashi, for dipping
- •n/a