Description
Mille-Feuille Nabe is a Japanese style hot pot made with layers of cabbage leaves and pork belly slices cooked in umami dashi broth. It is an easy one-pot meal perfect for a quick weeknight dinner. It is also a great way to add more vegetables into your diet!
Ingredients
Scale
- 1/2 head napa cabbage
- 1 lb pork belly slices (or any shabu thinly sliced meat)
- Shimeji mushroom
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp salt
- 4 tsp hondashi
- 3–4 cups hot water
Instructions
- Cut the cabbage in half or quarter lengthwise, depending on the size of your napa cabbage. Peel and wash each napa cabbage leaf.
- Layer pork belly slices between cabbage leaves. Repeat this process until all cabbage and pork are used up. Then cut the stack into 4 equal sections.
- Take a large shallow pot and arrange the cabbage and pork layers in a circular pattern. Make sure to pack them in tightly. Insert ginger slices in between the layers. Add mushroom or any other vegetables you like in the center of the pot.
- To prepare the broth, add soy sauce, mirin, salt, hondashi, and hot water in a bowl. Mix until salt and hondashi dissolved. Slowly pour the broth into the pot.
- Cover the pot and bring to the broth to a boil. Once boiling, bring it down to a simmer and simmer for 8-10 minutes until the pork is cooked through.
- Serve hot with rice or noodle, and dipping sauce. Enjoy!