Danie główne
Mille Feuille Nabe
40 minPorcje: 2Nutri-Score B€€
B
40 min
40 minMille Feuille Nabe
czego potrzebujesz
Składniki
napa cabbage (leaves separated)Warzywa i owoce500 g
pork belly (thinly sliced)Mięso300 g- enoki mushrooms (trimmed and separated)Warzywa i owoce200 g
- shimeji mushrooms (trimmed and separated)Warzywa i owoce150 g
carrot (cut into thin sticks)Warzywa i owoce1 kawałek
dashi stockSpiżarnia600 ml
soy sauceSpiżarnia60 ml- mirinSpiżarnia30 ml
sakeNapoje30 ml- sesame oilSpiżarnia10 ml
na porcję
Wartości odżywcze
598kcal
- Węglowodany
- 15 g
- Białko
- 28 g
- Tłuszcz
- 48 g
czego użyjesz
Przybory
Garnek
Patelnia
krok po kroku
Przygotowanie
- Krok 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
- Krok 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
- Krok 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
- Krok 4
Make the broth
- Combine the dashi stock, soy sauce, mirin, sake and sesame oil
- Krok 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