Mille-Feuille Nabe
Before cooking
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Steps as written in the recipe card.
18 stepsTiming varies by step
Ingredient prep checklist
- Pork Belly: 1½ lb sliced pork belly
- Ginger: 8–10 slices ginger ((peeled and thinly sliced from a 1-inch, 2.5-cm knob))
- Shichimi Togarashi: shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))
medium heat
Before You Start: Make 5 cups dashi (Japanese soup stock) of your choice. Here, I'll show you a quick version using my favorite dashi packet. First, add 2 dashi packets to 5 cups water in a saucepan. Start cooking over medium heat. When it reaches a boil, reduce the heat to medium low and simmer for 2–3 minutes. Turn off the heat. Remove the packets from the saucepan, shake them a few times to release more flavor, then discard them. The dashi is now ready to use.
Step help
Watch for
Timing2-3 minute
for 2–3 minutes
Source
Mille-Feuille Nabe ミルフィーユ鍋
References
This step uses
- 5 cups dashi (Japanese soup stock)
Full ingredient reference
- 1 head napa cabbage ((4 lbs, 1.8 kg))
- 1½ lb sliced pork belly
- 8–10 slices ginger ((peeled and thinly sliced from a 1-inch, 2.5-cm knob))
- 5 cups dashi (Japanese soup stock)
- 2 Tbsp sake
- 1 Tbsp soy sauce
- ½ tsp Diamond Crystal kosher salt
- 1 green onion/scallion
- ponzu
- shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))