5 have already made this dish!
The preparation:
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First, you need to quarter the napa cabbage and wash it thoroughly.
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Then layer the napa cabbage and pork on top of each other - but still directly in front of you on the cutting board. When you get to 8 layers, you can leave it at that for now.
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Next, take a sharp knife and cut the napa cabbage and pork layers vertically into strips about 5 cm wide.
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The cut pieces are then already layered. Try it from the outside to the inside and make sure that the ingredients are firmly stuck in the pot.
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Once the solid ingredients are in the pot, the Dashi fish broth is also added. Just pour it over the napa cabbage and bacon layers. Finally, season the stew with salt and soy sauce.
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Let the Mille-Feuille Nabe simmer until the cabbage is soft and cooked through.
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Before serving, the Mille-Feuille Nabe is refined with spring onions, ginger and chives. It is best to cut these three ingredients very small and add them to the pot for about 2 minutes after you have already switched off the stove.
Table of contents:
Mille-Feuille Nabe - hot and delicious
This hot, Japanese dish is a true comfort food, especially delicious during the cold winter months. Mille-Feuille Nabe is one of the most popular hot pot recipes in Japan.
Where does the name come from?
The term "Mille-feuille" comes from French and means "1000 leaves". This actually refers to a French dessert that consists of three thin layers of puff pastry with a cream filling in between. You may know this dessert as "Napoleon cake".
Exactly how Mille-feuille made it into Japanese cookbooks as a savory stew is not known. However, it is certain that the recipe first appeared in a Japanese cookbook in 1991. Since then, it has rapidly become one of the most popular standard dishes in every Japanese household!
What exactly is Mille-Feuille Nabe?
It is a savory stew - also called hot pot. This consists of Napa cabbage and belly pork, which are layered in a circular shape in a soup pot. Add the hot Dashi broth . Mille-Feuille Nabe consists of only a few basic ingredients, is quick to prepare and tastes really delicious. The stew is also perfect as a party dish in the winter months, as it can be prepared very well. When your guests arrive, it just needs to be cooked!
The 3 main components: Napa cabbage, pork belly and dashi broth
You can prepare Mille-Feuille Nabe with a variety of ingredients, depending on your taste and supplies. However, the most authentic version consists exclusively of Napa cabbage, belly pork and dashi broth. Dashi broth is made from special seaweed and fish flakes and is a true all-rounder in Japanese cuisine.
The fatty belly pork is perfectly complemented by the simple dashi broth, and the aromas of meat, vegetables and broth combine to create a wonderful umami flavor. I am always surprised by how well these simple ingredients go together!
Tips for Mille-Feuille Nabe
Mille-Feuille Nabe is not difficult to make. Here are some good tips for you. This will ensure that nothing can go wrong during the cooking process!
Layering cabbage and bacon correctly
- One of the most important things to keep in mind is to lay the individual layers close together. When Napa cabbage is cooked, it loses water and shrinks a bit. This causes the layers to loosen up a bit. As a rule of thumb: If the ingredients can't move before cooking, then they are close enough together.
- Use the firm outer leaves of the Napa cabbage further out, and the smaller, softer leaves in the center of the pot.
- It doesn't matter if you work your way from the outside to the inside or from the inside to the outside.
The backup plan
Especially if you haven't made Mille Feuille-Nabe often, it can easily happen that you suddenly realize that you don't have enough Napa cabbage on hand. In this case, you can simply use Shimeji or Enoki mushrooms and layer them in the center of the pot. These mushrooms have a very neutral taste and therefore have no impact on the taste of Mille Feuille-Nabe!
Shime for the next day
Once the Napa cabbage and bacon have been eaten, a flavorful broth remains. It is called "Shime". You should definitely keep this Shime and enjoy it with noodles or rice the next day. Ramen noodles or Udon noodles, for example, go perfectly with the delicious liquid.
A very special recipe is also Zosui (rice porridge with egg). For this, you add rice to the broth and, when it has absorbed, also a beaten egg. The rice absorbs the umami flavor of the broth and only needs to be seasoned with salt, pepper and spring onions - delicious!
Comments
Also ich habe diese gericht schon sehr oft gekocht da es nicht nur lecker ist sondern auch schön schnell geht und beim weiteren aufwärmen immer leckere wird. Und er wärmt auch schön wenn einen kalt ist. =) Und ne kleine Schüssel davon an Morgen weckt die Lebensgeister. =)