Mille-Feuille Nabe
Mille-Feuille Nabe
Ingredients
- 24 napa cabbage leaves, large (about 1 1/3 napa cabbage)
- 2 pounds thinly sliced pork belly, defrosted; found at Korean markets as 'hot pot meat'
- 8 teaspoons minced garlic
- 4 handfuls white beech mushrooms
- 4 handfuls shiitake mushrooms
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 2 teaspoons salt
- 16 teaspoons hon dashi
- 6 cups water
- 8 cups beef bone broth
Instructions
- 1
Ensure your thinly sliced pork belly is fully defrosted. If frozen, allow it to thaw completely in the refrigerator or using a cold water bath.
⏱️ 5 min
- 2
Take one napa cabbage leaf and layer a few pieces of the defrosted pork belly on top. Repeat this layering process with another napa cabbage leaf and pork belly to create a stack. Continue this process until all napa cabbage and pork belly are used, creating several layered stacks. Cut each stack in half crosswise.
⏱️ 10 min
- 3
Arrange the layered napa cabbage and pork belly stacks upright around the edges of a large rice cooker pot, creating a circular pattern. Fill the center of the pot with the white beech mushrooms and shiitake mushrooms.
⏱️ 5 min
- 4
Pour the water and beef bone broth into the rice cooker. Add the soy sauce, mirin, hon dashi, salt, and minced garlic. Stir gently to combine the liquids and seasonings. Close the rice cooker lid.
⏱️ 3 min
- 5
Set the rice cooker to a simmer function (if available) or a low heat setting. Simmer the nabe for 8 minutes to allow the flavors to meld.
⏱️ 8 min
- 6
After simmering, continue to cook the nabe in the rice cooker for an additional 30 minutes, or until the pork is tender and the cabbage is soft. Once cooked, carefully remove the nabe from the rice cooker, cut the layered stacks into smaller, bite-sized pieces, and serve immediately.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mille-Feuille Nabe
- 24 napa cabbage leaves, large (about 1 1/3 napa cabbage)
- 2 pounds thinly sliced pork belly, defrosted; found at Korean markets as 'hot pot meat'
- 8 teaspoons minced garlic
- 4 handfuls white beech mushrooms
- 4 handfuls shiitake mushrooms
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 2 teaspoons salt
- 16 teaspoons hon dashi
- 6 cups water
- 8 cups beef bone broth
Instructions
- 1
Ensure your thinly sliced pork belly is fully defrosted. If frozen, allow it to thaw completely in the refrigerator or using a cold water bath.
⏱️ 5 min - 2
Take one napa cabbage leaf and layer a few pieces of the defrosted pork belly on top. Repeat this layering process with another napa cabbage leaf and pork belly to create a stack. Continue this process until all napa cabbage and pork belly are used, creating several layered stacks. Cut each stack in half crosswise.
⏱️ 10 min - 3
Arrange the layered napa cabbage and pork belly stacks upright around the edges of a large rice cooker pot, creating a circular pattern. Fill the center of the pot with the white beech mushrooms and shiitake mushrooms.
⏱️ 5 min - 4
Pour the water and beef bone broth into the rice cooker. Add the soy sauce, mirin, hon dashi, salt, and minced garlic. Stir gently to combine the liquids and seasonings. Close the rice cooker lid.
⏱️ 3 min - 5
Set the rice cooker to a simmer function (if available) or a low heat setting. Simmer the nabe for 8 minutes to allow the flavors to meld.
⏱️ 8 min - 6
After simmering, continue to cook the nabe in the rice cooker for an additional 30 minutes, or until the pork is tender and the cabbage is soft. Once cooked, carefully remove the nabe from the rice cooker, cut the layered stacks into smaller, bite-sized pieces, and serve immediately.
⏱️ 30 min