How To Make Mille-Feuille Nabe (Recipe) ミルフィーユ鍋（重ね鍋）の作り方（レシピ）

Por Just One Cookbook · 30 min

Ingredientes

Modo de preparo

1. Make the dashi: simmer 2 dashi packets in 5 cups water over medium heat, reducing to medium-low for 2-3 minutes after boiling. Turn off the heat, squeeze the packets a few times, then discard them.
2. Mix 5 cups dashi, 2 tbsp sake, 1 tbsp soy sauce and 1/2 tsp Diamond Crystal kosher salt for the broth. Do not reduce the salt.
3. Slice the ginger into 8-10 thin slices. Thinly slice the green onion and place it in a small bowl for the dipping sauce later.
4. Quarter the napa cabbage lengthwise. Cut off the white bottom halves with a knife and tear the leafy tops apart by hand. Keep the core attached to the wedges.
5. Wash the leaves without detaching them from the core, then drain well. Save any loose leaves for later.
6. Tuck one pork belly slice between each leaf of the cabbage wedges. Trim slices that are too long and place them in other gaps; add extra slices to the outer wide-leaved layers.
7. Cut off the hard cores without disturbing the layers, then cut each wedge into 4 pieces about 5-6 cm (2-2½ inches) long, keeping the layers stacked.
8. Pack the pot from the edge toward the centre, standing stacks on their side so the layers form concentric circles. Put thicker leaves near the edge and tender leaves in the centre. Pack tightly; fill gaps with the loose leaves or mushrooms if needed.
9. Insert the ginger slices between the layers, then pour the broth into the pot.
10. For the dipping sauce, put ponzu, the chopped green onion and optional shichimi togarashi into small bowls.
11. Bring to the boil covered over medium-high heat, skim off the scum and fat, then reduce to medium-low and cook covered for about 8-10 minutes, until the cabbage is tender and the pork is cooked through. Serve hot with the dipping sauce.

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