Mille Feuille Nabe (Pork & Napa Cabbage Hotpot)
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Course
Main Course, Dinner
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Cuisine
Japanese
Mille Feuille Nabe (Pork & Napa Cabbage Hotpot)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 400 g Napa cabbage
- 300 g pork thinly sliced
- 400 ml dashi stock
- 100 ml sake
- ½ tbsp sesame oil toasted
- 1 tsp chicken bouillon powder Chinese-style, granules
- black pepper to taste, ground
Dipping/Topping
- ponzu sauce
- daikon radish optional, grated
- Japanese chili powder optional, shichimi togarashi
- yuzu kosho (optional)
Instructions
- Break off the leaves of 400 g napa cabbage and lay one on a chopping board. Take 300 g thinly sliced pork and place one slice on top of the cabbage.
- Continue to layer the napa cabbage leaves and pork belly slices in stacks of about 6 layers each.
- Cut each stack into roughly 5cm (2 inch) pieces.
- Arrange each stack around the edge of your cooking pot. Start with the edge of the pot and work your way into the middle.
- Pour 400 ml dashi stock, 100 ml sake and ½ tbsp toasted sesame oil around the pot, then sprinkle with 1 tsp Chinese-style chicken bouillon powder (granules) and ground black pepper to taste.Place the pot over a medium heat and bring to a boil. Once boiling, lower to a simmer and cover with a lid. Simmer for 20 minutes.
- Serve with ponzu sauce for dipping. You can also add grated daikon radish, Japanese chili powder (shichimi togarashi) and/or yuzu kosho to taste. Enjoy!
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