Mille Feuille Nabe

(tap measurement to shuffle between units)

Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Make the dashi (Japanese bonito soup stock) by adding hondashi powder to a pan or pot of water. Then, add sake and soy sauce. Stir to combine until the hondashi is fully dissolved.
  • 3 tsp hondashi (7.50 g)
    (or dashi packets)
  • 5 cup water (1200 g)
  • 2 tbsp sake (30 g)
• Step 2
  Prepare the ginger slices and chopped green onion, then set them aside for later use.
  • 8 slice ginger (24 g)
  • 1 stalk green onion, sliced (15 g)
• Step 3
  Cut the head of napa cabbage lengthwise into quarters. For best results, use a knife to cut through the white, firmer part of the cabbage, then use your hands to gently separate the top leafy part to prevent excessive leaf loss.

  Tip: Keep the core intact on each of the four wedges, as it helps hold the leaves together, making it easier to layer the pork belly later.
  • 1/2 head napa cabbage, large (600 g)
• Step 4
  Wash the napa cabbage leaves thoroughly, making sure to remove any dirt. No need to detach them from the core, as keeping them intact will make layering easier.
• Step 5
  Layer the sliced pork belly between the napa cabbage leaves by placing one slice between each layer.

  If the pork belly slices are longer than the cabbage wedge, trim the excess and use the trimmed pieces to fill other parts of the cabbage. If you have extra pork belly, add an additional slice to the outer layers, where the leaves are wider and can hold more.

  This layering method ensures even distribution of pork throughout the cabbage for a balanced bite.
  • 1 lb pork belly, thinly sliced (454 g)
  • 1/2 head napa cabbage, large (600 g)
• Step 6
  Once you've tucked the pork belly slices between the cabbage leaves, carefully cut off the hard cabbage cores to make slicing easier.

  Next, cut each cabbage wedge into about 2 to 2½ inches (5–6 cm) long pieces. Keep the layers of cabbage and pork neatly stacked as you slice to maintain their shape for cooking.
• Step 7
  Start packing the ingredients into a donabe (Japanese clay pot) or a regular pot. Choose a pot size that allows you to pack the layers tightly, as they will loosen during cooking.

  Packing Method: Start from the edge of the pot and work your way toward the center to create concentric circles. Place the thicker cabbage leaves near the outer edge of the pot for structural support. Position the more tender leaves toward the center to ensure even cooking.

  Packing the ingredients tightly helps them hold their shape while cooking and enhances the flavor distribution.
• Step 8
  If you have enoki mushrooms or shimeji mushrooms, stuff them in the center of the pot. Then, insert the thinly sliced ginger between the layers of cabbage and pork belly to enhance the flavor while cooking.
  • shiitake mushroom (200 g)
    (enoki or shimeji) (optional)
  • 8 slice ginger (24 g)
• Step 9
  Pour the soup broth into the pot, ensuring it covers the cabbage and pork layers evenly. Start cooking on medium-high heat, covered. Once the broth reaches a boil, optionally use a fine-mesh skimmer to skim off any foam and excess fat from the surface. Then, reduce the heat to medium-low, cover, and simmer for 8–10 minutes, or until the napa cabbage is tender and the pork belly is fully cooked.
• Step 10
  To make a ponzu dipping sauce, add soy sauce, mirin, juice from an orange, the chopped green onion/scallion, and optional shichimi togarashi (Japanese seven spice) to small individual bowls. Serve alongside the hot pot with steamed rice, and enjoy!
  • 1 stalk green onion, sliced (15 g)
  • 2 tbsp light soy sauce (30 g)
  • 1 tbsp mirin (15 g)
  • 1/4 tsp shichimi togarashi (1 g)
    (optional)
  • 1 tbsp orange juice, freshly squeezed (15 g)
    (optional)