Mille feuille nabe 次のページで日本語で説明しています(*´³`*)♡
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 article about Chinese cabbage. 👉 Chinese cabbage and pork mille-feuille
NUTRITION FACTS of Mille feuille nabe
kcal Protein g Fat g Carb g SaltEquivalent g
INGREDIENTS for Mille feuille nabe
- chinese cabbage 500g
- pork belly 300g
- ☆dashi stock granules 8g
- ☆soy sauce 12g
- ☆water 300g
- green onions appropriate amount
Mille feuille nabe 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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