Mille Feuille Nabe
Mille Feuille Nabe
Ingredients
- 1 head napa cabbage
- 1 pound pork belly slices, thinly sliced
- 1 1/2 cups kimchi
- 1 bunch enoki mushrooms
- 6 shiitake mushrooms, sliced
- 1 carrot, sliced into 1/4-inch rounds
- 1 block firm tofu, cubed
- 3 green onions, sliced, for garnish
- 4 cups dashi stock
- 1/2 cup ponzu sauce, for dipping, as needed
- 2 tablespoons chili oil, for dipping, as needed
Instructions
- 1
Prepare the napa cabbage by cutting off the very base. Carefully separate the leaves.
⏱️ 5 min
- 2
On a clean cutting board, lay down one napa cabbage leaf. Place a slice of pork belly on top of the cabbage leaf. Repeat this layering, placing another napa cabbage leaf on top of the pork belly, then another slice of pork belly. Continue this process to create a stack of alternating cabbage and pork layers, aiming for 3-4 layers high.
⏱️ 10 min
- 3
Once a stack is formed, cut the stack crosswise into sections that are roughly 2-3 inches wide. Repeat with the remaining cabbage and pork until all are stacked and cut.
⏱️ 5 min
- 4
Take a large, round pot (preferably a nabe pot or Dutch oven). Arrange the cut cabbage and pork stacks vertically, tightly packing them in a circular pattern around the edge of the pot.
⏱️ 5 min
- 5
Place a generous amount of kimchi in the center of the pot, inside the circle of cabbage and pork.
⏱️ 1 min
- 6
Arrange the enoki mushrooms, sliced shiitake mushrooms, and sliced carrots around the kimchi in the center of the pot.
⏱️ 2 min
- 7
Cut the block of tofu into cubes and add them to any remaining spaces in the pot.
⏱️ 2 min
- 8
Carefully pour dashi stock into the pot until it reaches about halfway up the height of the ingredients.
⏱️ 1 min
- 9
Place the pot on an induction cooktop (or stovetop) over medium-high heat. Bring to a simmer, then reduce heat to medium-low and cook until the ingredients are tender and heated through, and the broth is gently simmering, about 15-20 minutes.
⏱️ 20 min
- 10
Once cooked, garnish generously with sliced green onions.
⏱️ 1 min
- 11
Serve the Mille Feuille Nabe hot directly from the pot. Provide small bowls with ponzu sauce and chili oil for dipping, allowing each person to customize their taste.
Kitchen Tools
Nutrition Facts (per serving)
Mille Feuille Nabe
- 1 head napa cabbage
- 1 pound pork belly slices, thinly sliced
- 1 1/2 cups kimchi
- 1 bunch enoki mushrooms
- 6 shiitake mushrooms, sliced
- 1 carrot, sliced into 1/4-inch rounds
- 1 block firm tofu, cubed
- 3 green onions, sliced, for garnish
- 4 cups dashi stock
- 1/2 cup ponzu sauce, for dipping, as needed
- 2 tablespoons chili oil, for dipping, as needed
Instructions
- 1
Prepare the napa cabbage by cutting off the very base. Carefully separate the leaves.
⏱️ 5 min - 2
On a clean cutting board, lay down one napa cabbage leaf. Place a slice of pork belly on top of the cabbage leaf. Repeat this layering, placing another napa cabbage leaf on top of the pork belly, then another slice of pork belly. Continue this process to create a stack of alternating cabbage and pork layers, aiming for 3-4 layers high.
⏱️ 10 min - 3
Once a stack is formed, cut the stack crosswise into sections that are roughly 2-3 inches wide. Repeat with the remaining cabbage and pork until all are stacked and cut.
⏱️ 5 min - 4
Take a large, round pot (preferably a nabe pot or Dutch oven). Arrange the cut cabbage and pork stacks vertically, tightly packing them in a circular pattern around the edge of the pot.
⏱️ 5 min - 5
Place a generous amount of kimchi in the center of the pot, inside the circle of cabbage and pork.
⏱️ 1 min - 6
Arrange the enoki mushrooms, sliced shiitake mushrooms, and sliced carrots around the kimchi in the center of the pot.
⏱️ 2 min - 7
Cut the block of tofu into cubes and add them to any remaining spaces in the pot.
⏱️ 2 min - 8
Carefully pour dashi stock into the pot until it reaches about halfway up the height of the ingredients.
⏱️ 1 min - 9
Place the pot on an induction cooktop (or stovetop) over medium-high heat. Bring to a simmer, then reduce heat to medium-low and cook until the ingredients are tender and heated through, and the broth is gently simmering, about 15-20 minutes.
⏱️ 20 min - 10
Once cooked, garnish generously with sliced green onions.
⏱️ 1 min - 11
Serve the Mille Feuille Nabe hot directly from the pot. Provide small bowls with ponzu sauce and chili oil for dipping, allowing each person to customize their taste.