Hoofdgerecht
Mille Feuille Nabe
45 minVoor 4Nutri-Score B€€
B
45 min
45 minMille Feuille Nabe
wat je nodig hebt
Ingrediënten
napa cabbage (leaves separated, cut into 5 cm pieces)Groente en fruit1 stuk
thinly sliced pork belly (thin slices)Vlees400 g- shimeji mushrooms (trimmed, separated)Groente en fruit200 g
- enoki mushrooms (trimmed, separated)Groente en fruit200 g
carrot (peeled, cut into thin sticks)Groente en fruit1 stuk
dashi stockVoorraadkast800 ml
soy sauceVoorraadkast60 ml- mirinVoorraadkast30 ml
sakeDranken30 ml- sesame oilVoorraadkast15 ml
- green onion (thinly sliced)Groente en fruit2 stukken
- ponzu (for dipping)Voorraadkast60 ml
per portie
Voedingswaarden
314kcal
- Koolhydraten
- 11 g
- Eiwitten
- 14 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Soeplepel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Arrange in the pot
- Stand the cabbage and pork stacks upright in the pot.
- Tuck the mushrooms and carrot sticks between the stacks.
- Stap 4
Make the broth
- Combine the dashi stock, soy sauce, mirin, sake and sesame oil.
- Stap 5
Simmer the nabe
- Pour the broth over the arranged ingredients.
- Bring to a simmer and cook until the cabbage is tender.
- Stap 6
Serve
- Scatter the green onion over the top.
- Serve hot with ponzu for dipping.
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