Mille-Feuille Nabe (Thousand Layer Hot Pot)

Serves 1
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Directions

  1. 1Thoroughly wash the leaves from a head of napa cabbage.
  2. 2While the cabbage drains, thinly slice some ginger and garlic.
  3. 3Make the broth by combining kombu dashi, sake, soy sauce, and salt in a measuring cup.
  4. 4Prepare the cabbage by stacking alternating layers of cabbage leaves and thinly sliced pork belly or shoulder.
  5. 5Cut the stacks into three or four pieces, depending on the height of your pot.
  6. 6Arrange the layered cabbage and pork pieces into the pot with the cut side up, working in a circle from the outside in.
  7. 7Add in the sliced garlic and ginger, and optionally some carrots or mushrooms.
  8. 8Pour enough broth into the pot to submerge the ingredients.
  9. 9Bring the pot to a boil over medium heat.
  10. 10Prepare the dipping sauce by combining ponzu, green onions, and shichimi togarashi in a small bowl.
  11. 11Once the soup is boiling, skim any impurities off the top.
  12. 12Serve immediately, dipping each bundle into the prepared sauce.

Ingredients

  • 500 g pork belly/shoulder
  • 1 head Napa cabbage
  • ginger
  • garlic
  • carrot
  • 4 cups water
  • Kombu dashi packets
  • 1.5 tbsp soy sauce
  • 3 tbsp sake
  • 2 tsp salt
  • 0.25 cup ponzu
  • 1 green onion
  • shichimi togarashi

Equipment

Donabe (earthenware pot)knifecutting boardcolanderbowlmeasuring cupspoonchopsticks

Tips

  • Work in a circle starting from the outside to use the pot walls for stability, and then the inner layers create pressure from the other direction.