Mille-feuille Nabe

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10 Ingredients

Number of servings

Soy & ginger dipping sauce

1/4 cup light soy sauce
2tablespoons rice wine vinegar
4centimeters ginger, julienned
2teaspoons caster sugar
1teaspoons sesame oil

10grams dashi powder
ingredient tip
Swap tipDashi powder can be replaced with a chicken stock cube.
2 bunches choy sum
1/2 large wombok, 12 leaves in total, outer leaves separated
600grams pork belly, very thinly sliced
100grams shimeji mushrooms
ingredient tip
Swap tipYou can use any kind of mushrooms in this recipe.

Description

A simple, satisfying Japanese hotpot consisting of a delicious dashi broth, tender pork belly slices and beautifully packed wombok leaves.

Method

Step 1 of 5

For the stock, combine dashi and 2L of water in a large saucepan over medium heat. Bring to the boil, stirring until dashi has dissolved.

Step 2 of 5

Cut choy sum stems into 5cm batons. Place at the bottom of a hotpot or large saucepan.

Step 3 of 5

Lay one wombok leaf on a board. Top with choy sum leaf to cover, followed by pork. (The size of your wombok leaf will determine how much choy sum and pork to use.) Continue these steps until you have 6 layers. Cut layers in half widthways. Repeat with remaining leaves to create 4 bunches.

Step 4 of 5

Place layers side by side against the wall of the hotpot, cut-side up. (Ensure layers fit tightly as cabbage will shrink and collapse as it cooks.) Fill the centre with mushrooms. Pour stock over the top of mushrooms until just covered. Turn the heat to high and bring to the boil. Once boiling, lower heat to medium and simmer for 10 minutes, slightly covered with a lid, or until pork is cooked to create mille-feuille nabe.

Step 5 of 5

To make the dipping sauce, whisk ingredients together in a small bowl. Serve soup with dipping sauce.

Japanese Shabu-shabu

Difficulty

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