Main
Mille Feuille Nabe
40 minServes 2Nutri-Score B€€
B
40 min
40 minMille Feuille Nabe
what you need
Ingredients
napa cabbage (leaves separated)Produce500 g
pork belly (thinly sliced)Meat300 g- enoki mushrooms (trimmed and separated)Produce200 g
- shimeji mushrooms (trimmed and separated)Produce150 g
carrot (cut into thin sticks)Produce1 piece
dashi stockPantry600 ml
soy saucePantry60 ml- mirinPantry30 ml
sakeBeverages30 ml- sesame oilPantry10 ml
per serving
Nutrition
598kcal
- Carbs
- 15 g
- Proteins
- 28 g
- Fat
- 48 g
what you’ll use
Tools
Stockpot
Frying pan
step by step
Method
- Step 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
- Step 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
- Step 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
- Step 4
Make the broth
- Combine the dashi stock, soy sauce, mirin, sake and sesame oil
- Step 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