Napa cabbage mille-feuille made in the microwave

Hakusai no kasanemushi（白菜の重ね蒸し）

Chinese cabbage = hakusai = napa cabbage

A representative of winter home cooking. This is napa cabbage millefeuille. Layer napa cabbage and pork alternately and steam.

Napa cabbage mille-feuille is sometimes called hakusai no kasanemushi in Japanese, which refers to the cooking method of layering ingredients and steaming them.

In Japan, this dish is usually served as a hotpot dish. However, in this recipe, a glass container is used instead of a clay pot.

You can also use a cake mold, but it may not be microwave safe. In that case, fill a frying pan with water, place the container on top, and cover to steam.

The taste of pork is soaked in napa cabbage and it’s delicious.♡.｡º*It can be pre-made, so let’s make a lot and eat a lot of vegetables.

It is recommended to eat it with a refreshing ponzu sauce because the rich fat comes out of the pork. Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice.

Topped with grated Japanes radish, yuzu, Japanese mixed chili pepper, and green onions as you like.

See the recipe for Chinese cabbage Millefeuille hotpot here.　👉　　Chinese cabbage stew (mille-feuille nabe)

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.

Napa 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.

Napa 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 napa 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 of Napa cabbage mille-feuille

435 kcal Protein 24g Fat 20g Carb 39g Salt Equivalent 0.4g

Ingredients for Napa cabbage mille-feuille　(3SERVINGS)

napa cabbage 500g
thinly sliced pork loin 130g
hot water 80g
dashi stock granules 5g
ponzu sauce 20g
Japanes radish 5g
Japanese mixed chili pepper moderate amount

Napa cabbage mille-feuille cooking instructions

①Wash the napa cabbage and cut off the hard part at the bottom.

②Put the napa cabbage in a plate, cover it with plastic wrap, and heat it in the microwave for 2minutes.It is good if the napa cabbage becomes slightly tender.

③Put napa cabbage and pork alternately in the mold.

I used a pound cake mold, the length was 18 cm.

④It shrinks after heating, so fill the mold completely. Pour the dashi stock dissolved in hot water in the gap.

⑤After cover with plastic wrap it, put the weight on it and heat it in the microwave for 25minutes.　

Don’t wrap too tightly.　The microwave I use is 600 watts. Please adjust the time.

⑥When the coarse heat is removed, turn it over on the tray and cut it.

⑦Arrange on a plate and pour ponzu sauce.

⑧Grate the daikon radish, lightly squeeze out the water, and place it on top.

⑨Sprinkle Japanese mixed chili pepper.

The tableware I use is SHUNSHOU from “Studio M”. I love the gentle colors of spring. Click here for the Studio M website.　👉　https://www.marumitsu.jp/webstore/