Updated: May 7
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.
Ginger Finely Minced, 1"
Sake, 2 TBSP
Soy Sauce, 1 TBSP
Sea Salt, Pinch
Nappa / Savoy Cabbage, A Handful
Turkey Bacon / Bacon / Sliced Pork Belly, A Handful
Dried Shiitake Mushrooms, A Handful
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
Scallions Coarsely Chopped, A Handful
White Soy Sauce, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Prepare the dashi.
Add kombu and water to a pot over medium heat.
Bring it up to a simmer.
Cook for 5 to 8 mins.
Cover and steep for another 5 mins.
Remove the kombu. You can slice the kombu and consume it or simply discard it.
Add in sake, soy, ginger and salt.
Give it a stir to combine well.
Taste and adjust for seasoning with salt.
Cover and set aside until ready to use.
Prepare the Mille Feuille Nabe.
Stack cabbage and bacon alternating.
Slice into 3 parts and place into another pot.
*I like to put an empty jar in the center to prevent the cabbage and bacon from falling.*
Keep stacking and slicing until the pot is filled with cabbage and bacon.
Stuff any small cabbage leaves in the center.
*If you still have empty spaces in the center as I do, stuff with some dried mushrooms. The cabbage and bacon need to be packed tightly.*
Pour the dashi over the Mille Feuille Nabe.
Bring it up to a simmer over medium-low heat and cook for 12 to 15 mins or until the bacon or pork belly is soft and tender.
While the Mille Feuille Nabe is cooking, prepare the sauce.
Combine everything together in a bowl.
Set it aside until ready to use.
To finish the Mille Feuille Nabe.
Once the Mille Feuille Nabe is cooked, remove it from the heat.
I prefer to finely dice the mushrooms.
Garnish with some scallions.
Drizzle white soy and sesame oil over the top.
Serve immediately with the sauce.
Everything just melts away in my mouth...
An umami bomb...