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Mille Feuille Nabe
Plato principal

Mille Feuille Nabe

45 minPara 4Nutri-Score B€€
de @cabagges4 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • napa cabbage (leaves separated, cut into 5 cm pieces)Frutas y verduras1 pieza
  • thinly sliced pork belly (thin slices)Carne400 g
  • shimeji mushrooms (trimmed, separated)Frutas y verduras200 g
  • enoki mushrooms (trimmed, separated)Frutas y verduras200 g
  • carrot (peeled, cut into thin sticks)Frutas y verduras1 pieza
  • dashi stockDespensa800 ml
  • soy sauceDespensa60 ml
  • mirinDespensa30 ml
  • sakeBebidas30 ml
  • sesame oilDespensa15 ml
  • green onion (thinly sliced)Frutas y verduras2 piezas
  • ponzu (for dipping)Despensa60 ml

por ración

Nutrición

314kcal

Carbohidratos
11 g
Proteínas
14 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Cucharón

paso a paso

Preparación

  1. Prepare the ingredients

    • Separate the napa cabbage leaves and cut into pieces.
    • Trim the mushrooms and separate the shimeji and enoki.
    • Peel the carrot and cut into thin sticks.
    • Slice the green onion.
    Paso 1

  2. Layer the cabbage and pork

    • Lay a cabbage leaf flat and top with a slice of pork belly.
    • Repeat, stacking cabbage and pork alternately.
    • Cut the stacks into sections that fit the pot.
    Paso 2

  3. Arrange in the pot

    • Stand the cabbage and pork stacks upright in the pot.
    • Tuck the mushrooms and carrot sticks between the stacks.
    Paso 3

  4. Make the broth

    • Combine the dashi stock, soy sauce, mirin, sake and sesame oil.
    Paso 4

  5. Simmer the nabe

    • Pour the broth over the arranged ingredients.
    • Bring to a simmer and cook until the cabbage is tender.
    Paso 5

  6. Serve

    • Scatter the green onion over the top.
    • Serve hot with ponzu for dipping.
    Paso 6
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