Mille-Feuille Nabe

Japanese Hotpot with Napa Cabbage and thinly sliced pork belly arranged in
layers in a donabe of casserole. Dashi serves as the cooking broth that turns
this into a lovely dish perfect for cold weather.

Servings:

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Course:

Main Course Dinner One dish meals

Cuisine:

Asian Japanese

Keywords:

soup napa cabbage Pork Belly Mille-feuille

Instructions

1 Remove leaves carefully from the base, wash and drain well. Don’t throw away any
leaves that naturally came off while rinsing. We’ll use these leaves later on.
If you happen to get a ginormous cabbage cut in half or quarters lengthwise. I
usually buy small ones so I use the whole leaf. Pat them dry before next step.
2 Layer the pork belly and napa cabbage by placing one slice between each of the
leaves. Cover leaves with pork belly, trim if necessary to fit. Repeat 3-4 times
depending on size of pot.
3 Cut each napa cabbage wedge into 3-4 pieces each about 2 to 2½ inches (5-6 cm)
long. Each section should not be taller than your cooking pot. Try to keep the
layers of napa cabbage and pork belly neatly stacked as you slice.
4 Next, start stacking the ingredients in a donabe, hot pot, or regular 10-inch
pot. I used a shallow Staub pot with the grill top. Turn the stacks on their
side as you pack them so the pink and green layers are visible. Start from the
outer edges of the pot and work your way toward the center. Place the thicker
cabbage leaves near the outside edge and the tender leaves in the center. Make
sure that you pack the pot tightly as the layers will become loose once the
ingredients start to cook.
5 If you don’t have enough layers to pack the pot tightly, consider using a
smaller pot or place other ingredients in the center. I Like to stuff enoki
mushrooms or shimeji mushrooms in the center. Or use slices of radish to
surround the mushrooms.
6 Make you dashi. Don’t reduce the salt If you are using dashi from packets since
the napa cabbage will release liquid during cooking and dilute the soup. If
using Shiro Dashi that is seasoned omit half the soy sauce and sake. Taste your
broth, it should not be too salty.
7 Pour the broth into the pot with the napa cabbage and pork belly. Start cooking
on high heat. Once boiling, skim off the foam and fat on the surface using a
fine-mesh skimmer. Then, reduce the heat to medium low and cook covered until
the napa cabbage is tender and the pork belly is cooked through, roughly 8-10
minutes.
8 Garnish with chopped green onion/scallion, have shichimi togarashi (Japanese
seven spice) on table or sprinkle on top of dish. Serve while hot with rice or
boil up some noodles to serve in the delicious broth!

I like adding a ramen egg or a Mayak egg t round it out.

Mille-Feuille Nabe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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