Serves: 3-4
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Mille-feuille nabe is a beautifully layered Japanese hot pot made with napa cabbage and thinly sliced pork belly, simmered in a savoury dashi broth.
Ingredients
For the Layers:
- 1 medium napa (Chinese leaf) cabbage
- 300g thinly sliced pork belly (or chicken thigh slices for a lighter version)
- 3 spring onions, finely sliced (for garnish)
- 1 tbsp sesame seeds (optional)
For the Broth:
- 600ml water
- 2 tbsp Hokkaido Kensho Extra Ne Kombu Concentrated Dashi
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 clove garlic, minced (optional)
- 1 small piece ginger, thinly sliced
Optional Additions:
- 100g shiitake or enoki mushrooms
- 1 block tofu, cubed
- 100g udon noodles (for serving)
Method
1. Prepare the Cabbage and Pork Layer
- Trim the bottom root of the napa cabbage but keep the leaves intact.
- Take one cabbage leaf and layer a piece of pork belly on top. Repeat this layeringprocess until you have a stack of about 4-5 layers.
- Cut the layered stack into 3-inch sections to fit the pot.
2. Arrange in the Pot
- Place the cut stacks vertically in a donabe (Japanese clay pot) or a regular pot, filling the space neatly. Tuck in mushrooms and tofu if using.
3. Prepare the Broth
- In a small saucepan, combine water, dashi concentrate, soy sauce, mirin, garlic, and ginger. Bring to a gentle simmer.
4. Simmer the Hot Pot
- Pour the broth gently over the arranged layers in the pot.
- Cover and cook on medium-low heat for 15-20 minutes, until the cabbage is tender and the pork is fully cooked.
5. Serve & Enjoy
- Sprinkle with spring onions and sesame seeds before serving.