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!
Tasty Team
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 2 servings
- 1 small napa cabbage
- 1.5 lb sliced pork belly
- 1 medium bunch mushrooms, (enoki, seafood mushroom, or beechnut mushroom)
- 1 1-inch knob of ginger, sliced thinly
- 2 cups dashi broth
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- ponzu sauce, for dipping
- togarashi, for dipping
Preparation
- Quarter the cabbage, then wash and dry the leaves.
- 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)
- Place the cut pieces of cabbage and pork, cut-side up, around a medium-sized pot in a circular pattern, filling the pot snugly.
- Fill the center with the mushrooms. Tuck in the slices of ginger evenly throughout the layers.
- In a small pot over medium heat, combine the dashi broth, soy sauce, sake, and mirin and heat until simmering.
- Pour the simmering broth over the layered cabbage and pork belly pot. The broth should be about ¾s of the way up the cabbage.
- 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.
- Dip in ponzu and togarashi, if desired.
- Enjoy!
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