Discover the Delightful Flavors of Mille Feuille Nabe: A Scrumptious Pork Hot Pot ミルフィーユ鍋

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Make 5 cups dashi: add 2 dashi packets to 5 cups water in a saucepan over medium heat. When it boils, reduce to medium-low and simmer 2-3 minutes. Turn off the heat, squeeze the packets a few times, then discard them.
2. Combine the 5 cups dashi, 2 tablespoons sake, 1 tablespoon soy sauce and 1/2 teaspoon Diamond Crystal kosher salt for the broth. Do not reduce the salt.
3. Peel the ginger and slice it thinly into 8-10 slices. Set aside.
4. Thinly slice 1 green onion and put it in a small serving bowl for the dipping sauce.
5. Cut the napa cabbage (about 4 lbs / 1.8 kg) lengthwise into quarters, keeping the core attached. Wash the leaves, keeping them attached to the core, and drain well.
6. Tuck one thin slice of pork belly (1 1/2 lb in total) between each leaf layer of the cabbage wedges, trimming to fit and adding extra slices to the wide outer leaves if needed.
7. Cut off the hard cores, then cut each wedge into 4 pieces about 2-2 1/2 inches (5-6 cm) long, keeping the layers stacked.
8. Pack the layered pieces upright into a 10-inch pot, starting at the edge and working toward the centre, with thicker leaves outside and tender leaves inside. Pack tightly. Fill any gaps with loose leaves or mushrooms.
9. Slip the ginger slices between the layers, then pour the broth over the cabbage and pork.
10. For the dipping sauce, put ponzu, the chopped green onion and optional shichimi togarashi into small bowls.
11. Cover and cook over medium-high heat. Once boiling, skim off the scum and fat, then reduce to medium-low, cover and cook about 8-10 minutes, until the cabbage is tender and the pork is cooked through.
12. Serve hot with the ponzu dipping sauce.

Summarized from Just One Cookbook's video. Watch it for the details.

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GingerScallionCabbagePork bellyNapa cabbage