RECIPE: Japanese Mille-Feuille Nabe (Thousand Leaves Hot Pot)
Japanese Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is the perfect hot pot for cold days. Not to be confused with the traditional French pastry with the same name, the “thousand leaves” in this case refers to the layers of cabbage leaves and thin slices of meat cooked in a hot dashi and miso broth.
- 300 ml of water
- 2 tbsp Soda Bushi Dashi Powder
- 1½ tbsp of miso
- ½ napa cabbage
- 400 g pork belly
- 2 tbsp sake
- ¼ tbsp white pepper
- Dash of Marunaka’s Brewing Soy Sauce
- Heat a small pot of 300 ml water with the Soda Bushi Dashi Powder. Turn off the heat and add the miso until melted. Once ready set aside.
- Remove the leaves of the napa cabbage and wash under cold water until completely clean.
- Take the cabbage leaves and pork slices and place them one on top of the other to create layers (pressing each layer slightly with your hands). Continue until you have used all the cabbage leaves. Once completed, cut into three equal portions.
- Place the cabbage and pork layers into a large saucepan in a vertical position so you can see the layers from the top. (Choose a saucepan that allows you to fit the cabbage and pork layers without leaving any gaps.)
- Add the Soda Bushi Dashi and miso sauce, sake and white pepper to the saucepan.
- Cover the saucepan and place it on the stove. Cook until the cabbage is tender and the pork is fully cooked.
Serve your Mille-Feuille Nabe while it is still hot with a dash of Marunaka’s Brewing Soy Sauce.
Recipes courtesy of Eleonora Badellino of Daidokoro Labo. You can find her at www.elydream.com and @everydayobento