Danie główne
Mille Feuille Nabe
45 minPorcje: 4Nutri-Score B€€
B
45 min
45 minMille Feuille Nabe
czego potrzebujesz
Składniki
napa cabbage (leaves separated, cut into 5 cm pieces)Warzywa i owoce1 kawałek
thinly sliced pork belly (thin slices)Mięso400 g- shimeji mushrooms (trimmed, separated)Warzywa i owoce200 g
- enoki mushrooms (trimmed, separated)Warzywa i owoce200 g
carrot (peeled, cut into thin sticks)Warzywa i owoce1 kawałek
dashi stockSpiżarnia800 ml
soy sauceSpiżarnia60 ml- mirinSpiżarnia30 ml
sakeNapoje30 ml- sesame oilSpiżarnia15 ml
- green onion (thinly sliced)Warzywa i owoce2 kawałki
- ponzu (for dipping)Spiżarnia60 ml
na porcję
Wartości odżywcze
314kcal
- Węglowodany
- 11 g
- Białko
- 14 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Garnek
Patelnia
Chochla
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Arrange in the pot
- Stand the cabbage and pork stacks upright in the pot.
- Tuck the mushrooms and carrot sticks between the stacks.
- 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 arranged ingredients.
- Bring to a simmer and cook until the cabbage is tender.
- Krok 6
Serve
- Scatter the green onion over the top.
- Serve hot with ponzu for dipping.
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