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Mille-Feuille Nabe

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Level

easy

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Cooking

10 min

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Preparation

20 min

Ingredients

Servings

4
Dashi Broth
1 l
Napa Cabbage
Chinese cabbage
1
Carrot
sliced
1
Pork Belly
sliced
300 g
Chinese Spinach Leaves
100 g
Shimeji Mushrooms
100 g
Enoki Mushrooms
100 g
Ginger
5 slices
Dipping Sauce
Ponzu Sauce
2 tbsp
Light Soy Sauce
2 tbsp
Mirin
1 1⁄2 tbsp
Spring Onions
chopped
1 tbsp
Ginger
grated
1 tsp
Sesame Oil
1 tsp

How to cook

Prepare the dipping sauce

  • Combine the light soy sauce, ponzu sauce, mirin, freshly grated ginger and sesame oil in a bowl and mix thoroughly.
  • Garnish with chopped spring onions.

Prepare the cabbage

  • Cut the napa cabbage lengthwise into quarters, leaving its base intact.
  • Rinse the napa cabbage and drain well before cutting its base off.

Prepare the napa layers

  • Place 1 napa cabbage leaf on the chopping board, and lay 2 pork belly slices, 2 carrot slices and 2 Chinese spinach leaves.
  • Place another napa cabbage leaf on top and repeat this process until there are roughly 5 to 6 layers.
  • Cut the layered napa cabbage into 6-7cm sections.

Start cooking

  • Line the bottom of a pot with ginger slices.
  • Pack the napa cabbage sections into the outer edges of the pot as you work your way towards the middle.
  • Repeat until the pot is almost full and ensure the layered napa cabbage sections are tightly packed as they will become loose once cooked.
  • Leave a space in the middle of the pot and place the shimeji and enoki mushrooms in it.
  • Pour dashi broth into the pot until it almost fully covers the layered napa cabbage sections.
  • Bring the pot to a boil, then lower heat and simmer for 10 minutes or until the pork belly slices are cooked thoroughly.
  • Serve with the dipping sauce and enjoy!
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