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Mille Feuille Nabe
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Mille Feuille Nabe

45 minServes 4Nutri-Score B€€
from @cabagges4 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • napa cabbage (leaves separated, cut into 5 cm pieces)Produce1 piece
  • thinly sliced pork belly (thin slices)Meat400 g
  • shimeji mushrooms (trimmed, separated)Produce200 g
  • enoki mushrooms (trimmed, separated)Produce200 g
  • carrot (peeled, cut into thin sticks)Produce1 piece
  • dashi stockPantry800 ml
  • soy saucePantry60 ml
  • mirinPantry30 ml
  • sakeBeverages30 ml
  • sesame oilPantry15 ml
  • green onion (thinly sliced)Produce2 pieces
  • ponzu (for dipping)Pantry60 ml

per serving

Nutrition

314kcal

Carbs
11 g
Proteins
14 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Ladle

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Arrange in the pot

    • Stand the cabbage and pork stacks upright in the pot.
    • Tuck the mushrooms and carrot sticks between the stacks.
    Step 3

  4. Make the broth

    • Combine the dashi stock, soy sauce, mirin, sake and sesame oil.
    Step 4

  5. Simmer the nabe

    • Pour the broth over the arranged ingredients.
    • Bring to a simmer and cook until the cabbage is tender.
    Step 5

  6. Serve

    • Scatter the green onion over the top.
    • Serve hot with ponzu for dipping.
    Step 6
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