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Hakusai no mille-feuille nabe（白菜のミルフィーユ鍋）
What kind of dish is Hakusai no mille-feuille nabe??
Place the Chinese cabbage and pork belly alternately in a clay pot and simmer in the dashi soup. The fat from the pork belly melts into the soup and soaks into the Chinese cabbage, making it very delicious.
It’s easy to make, full of vegetables, and great value for money.
Pork produces rich fat, so we recommend eating it with refreshing ponzu sauce.Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice. Soy sauce and citrus fruits such as yuzu and kabosu go well together.
Once you have finished eating the ingredients, add the udon or rice.
Mixing carbohydrates into the remaining soup at the end of a hotpot meal is called “〆shime.” This is also exquisite.
Check out this Chinese cabbage recipe. 👉 Chinese cabbage and pork mille-feuille
What kind of vegetable is hakusai??
Chinese cabbage (napa cabbage) is called “白菜 = hakusai” in Japan.
It is light green and cylindrical in shape. It has a lot of water, and the stems and leaves are soft and slightly sweet without bitterness. Chinese cabbage itself doesn’t have much of a distinctive taste, but it absorbs a lot of the flavor of the food it is cooked with, such as meat or fish, making it very delicious.
Chinese cabbage originates from China. It spread in Japan in the Meiji period.
It used to be a typical winter vegetable, but now the demand is high throughout the year. When cooking, cut off a few centimeters from the base of the Chinese cabbage and wash it well.
The main cooking method is steaming or boiling, but it can also be used in salads and pickles, so it can be used for a wide variety of purposes.
NUTRITION FACTS
kcal Protein g Fat g Carb g SaltEquivalent g
INGREDIENTS
- chinese cabbage 500g
- pork belly 300g
- ☆dashi stock granules 8g
- ☆soy sauce 12g
- ☆water 300g
- green onions appropriate amount
COOKING INSTRUCTIONS
➀ Wash the Chinese cabbage thoroughly to remove soil and other dirt.
② Divide the bottom of the Chinese cabbage into 8 equal pieces without cutting off.
The trick to making it well is not to cut off the bottom part.
③ Put the pork belly between the Chinese cabbage leaves.
④ Cut into 3 to 5 cm wide pieces and spread them in a pot.
Discard the bottom (joint part) of the Chinese cabbage, as it may contain soil.
⑤ Add dashi stock granules , soy sauce, and water and bring to a boil.
⑥ Add green onions for color.
⑦ Eat while dipping in ponzu sauce.
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