Empty My Fridge
Experience Comfort with My Mille Feuille Nabe: Tender Cabbage & Savory Pork
Ingredients
- Napa cabbage1
- Pork belly · sliced1 ½ lb
- Mushroom1 bunch
- Ginger · sliced thinly1
- Dashi2 cups
- Soy sauce1 tbsp
- Sake1 tbsp
- Mirin1 tbsp
- Ponzu · for dipping
- Shichimi togarashi · for dipping
Instructions
- Quarter the cabbage, then wash and dry the leaves.
- Lay a cabbage leaf flat, top with a slice of pork belly, and keep layering cabbage and pork for 4-5 layers, ending with a cabbage leaf. Cut the stack into 3 equal pieces.
- Arrange the pieces cut-side up around a medium pot in a circle, packing them snugly.
- Fill the centre with the mushrooms and tuck the ginger slices between the layers.
- In a small pot over medium heat, combine the dashi, soy sauce, sake and mirin, and heat until simmering.
- Pour the broth over the cabbage and pork so it reaches about three-quarters of the way up the cabbage.
- Cover and simmer over medium heat for 10-15 minutes, until the pork is cooked through and the cabbage is tender.
- Serve with ponzu and togarashi for dipping if desired.
Summarized from Tasty's video. Watch it for the details.
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