Mille Feuille Nabe (Japanese Hot Pot)
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
- ½ head Napa Cabbage
- 1 lb pork belly slices (or any shabu thinly sliced meat)
- shimeji mushroom
- 5 ginger slices
- 1 tbsp light soy sauce
- 1 tbsp mirin
- ½ tsp salt
- 4 tsp Hondashi
- 4 cups chicken bone broth, or 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. Then 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 or chicken broth in a bowl. I like to use chicken broth for increase protein source. Mix until salt and Hondashi dissolved.
- Slowly pour the broth into the pot. Bring the broth to a boil.
- Once boiling, bring it down to a simmer. Cover the pot with a lid and simmer for 8-10 minutes until the pork is cooked through. Serve hot with rice or noodles, and dipped in ponzu sauce. Enjoy!
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