Mille-Feuille Nabe (Pork and Napa Cabbage Hot Pot)
Mille-feuille nabe is a Japanese style hot pot with many layers of napa cabbage and thinly sliced pork. It is simmered in flavorful dashi broth, and is truly comforting. Serve with your favorite toppings such as shichimi, scallions, or grated daikon.
Equipment
- 1 x large pot I use a pot with 7 cup capacity, diameter 7 ½ inch
Ingredients
- 1 pound napa cabbage leaves about 10 medium leaves
- 1 pound thinly sliced pork pork shoulder, or pork belly
- 2 cups dashi broth or vegetable broth
- 1 tablespoon tamari soy sauce
- 1 tablespoon mirin
- 2 teaspoons sesame oil
Optional toppings
- Ponzu Mix lemon juice and soy sauce together
- Shichimi pepper
- Thinly sliced scallions
Instructions
- Layer all napa cabbage leaves and thin pork slices.
- Carefully cut the stack into 5 or 6, in about 2 inches each.
- Arrange the layered cabbage and pork into a pot. Pack from the outer side, working towards the center.
- Pour over the dashi broth, tamari soy sauce, mirin, and sesame oil.
- Bring the pot to a boil. Then lower the heat and simmer for 15-20 min with a lid on.
- Serve with ponzu (lemon and soy sauce mix) dipping sauce, scallions, shichimi pepper.
Notes
Toppings are not included in the nutrition calculation.
Nutrition
Serving: 1servingCalories: 214kcalCarbohydrates: 6gProtein: 26gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 68mgSodium: 756mgPotassium: 769mgFiber: 1gSugar: 3gVitamin A: 365IUVitamin C: 31mgCalcium: 141mgIron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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