Mille Feuille Nabe | ミルフィーユ鍋

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I still have some bacon and cabbage leftovers from my Colcannon recipe. I figured why not make this nourishing and simple Japanese dish? Please do not let the name intimidate you. This is simply stacking alternating layers of cabbage and bacon cooked in stock.

Yes, as simple as it sounds, this tastes super yummilicious! Perfect for this cold weather. The trick is to stuff the pot tightly so that the cabbage and bacon would not fall apart during the cooking process. You can do so by stuffing any small cabbage leaves or dried mushrooms in the center to pack the cabbage and bacon tightly.

If you are lazy to make the dashi, you can use any store-bought stock or broth. It will still work out great. As for the sauce, you can buy Ponzu at any Japanese grocery store. So, no excuse for you not to make this wholesome dish.

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Ingredients:

(Serve 4)

• Dashi:

• Kombu, 1

• Water, 1L

• Ginger Finely Minced, 1"

• Sake, 2 TBSP

• Soy Sauce, 1 TBSP

• Sea Salt, Pinch

• Mille Feuille:

• Nappa / Savoy Cabbage, A Handful

• Turkey Bacon / Bacon / Sliced Pork Belly, A Handful

• Dried Shiitake Mushrooms, A Handful

• Sauce:

• Rice Vinegar, 1 TBSP

• Soy Sauce, 1 TBSP

• Mirin, 1 TBSP

• Fresh Lime / Yuzu Zest, 1 Lime

• Fresh Lime / Yuzu Juice, 1 Lime

• Shichimi Togarashi, Pinch

• To Finish:

• Scallions Coarsely Chopped, A Handful

• White Soy Sauce, 1 TBSP

• Toasted Sesame Oil, 1 TBSP

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Equipment:

• Pot

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Directions:

1. Prepare the Dashi Broth

2. In a pot over medium heat, combine kombu and water.

3. Simmer for 5 to 8 minutes, then cover and steep for another 5 minutes.

4. Remove and discard or slice the kombu for serving.

5. Add sake, soy sauce, ginger, and salt.

6. Stir well, taste, and adjust seasoning.

7. Cover and set aside.

8. Assemble the Mille Feuille Nabe

9. Alternate layers of napa cabbage and bacon. Stack tightly.

10. Cut the stack into thirds and place upright in a separate pot.

11. Use a jar or cup in the center to support the structure if needed.

12. Continue layering, slicing, and arranging until the pot is tightly packed.

13. Fill any empty center gaps with small cabbage leaves or dried mushrooms.

14. Cook the Hot Pot

15. Pour the prepared dashi broth over the cabbage and bacon.

16. Bring to a gentle simmer over medium-low heat.

17. Cover and cook for 12 to 15 minutes, until the bacon is soft and the cabbage tender.

18. Prepare the Dipping Sauce

19. Combine all sauce ingredients in a bowl.

20. Stir well and set aside until ready to serve.

21. Finish and Serve

22. Once cooked, remove the pot from heat.

23. Finely dice the rehydrated mushrooms (if used).

24. Garnish with chopped scallions.

25. Drizzle with white soy and sesame oil.

26. Serve immediately with dipping sauce on the side.

    
    

Everything just melts away in my mouth...

An umami bomb...

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Recipe Video: