Plat
Mille Feuille Nabe
40 minPour 2Nutri-Score B€€
B
40 min
40 minMille Feuille Nabe
ce qu’il vous faut
Ingrédients
napa cabbage (leaves separated)Fruits et légumes500 g
pork belly (thinly sliced)Viandes300 g- enoki mushrooms (trimmed and separated)Fruits et légumes200 g
- shimeji mushrooms (trimmed and separated)Fruits et légumes150 g
carrot (cut into thin sticks)Fruits et légumes1 morceau
dashi stockÉpicerie600 ml
soy sauceÉpicerie60 ml- mirinÉpicerie30 ml
sakeBoissons30 ml- sesame oilÉpicerie10 ml
par portion
Nutrition
598kcal
- Glucides
- 15 g
- Protéines
- 28 g
- Lipides
- 48 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
pas à pas
Préparation
- Étape 1
Prepare the ingredients
- Separate the napa cabbage leaves and cut them into pieces the height of the pot
- Trim the enoki and shimeji mushrooms and separate them
- Cut the carrot into thin sticks
- Étape 2
Layer the cabbage and pork
- Lay a cabbage leaf flat and top with a slice of pork belly
- Repeat the layers, alternating cabbage and pork, then cut the stack into sections
- Stand the sections upright, tightly packed, in the pot
- Étape 3
Add the mushrooms and carrot
- Tuck the enoki and shimeji mushrooms into the gaps between the cabbage stacks
- Add the carrot sticks in the same way
- Étape 4
Make the broth
- Combine the dashi stock, soy sauce, mirin, sake and sesame oil
- Étape 5
Simmer the nabe
- Pour the broth over the layered cabbage and pork
- Bring to a simmer and cook until the cabbage is tender and the pork is cooked through