Mille-Feuille Nabe
ミルフィーユ鍋·(mirufīyu nabe)
Hare no Hi: Weekend Rituals & Family Tables
Stack the Napa cabbage. Slice the alternating layers into wedges. Pack the heavy donabe so tightly the pork cannot shift. Some will try to convince you to add carrots, bok choy, and chicken broth—ignore them. Napa cabbage is mostly water, and when trapped in a pot with thinly sliced pork belly, it releases sweet juices while the pork fat melts right into it. They cook each other. Pour the dashi, light the portable burner, and wait until the dashi simmers.
Ingredients
- napa cabbage1 large
- pork belly1 1/2 lb
- water1 1/2 cup
- sake1/4 cup
- soy sauce1 tbsp
- Hondashi1 tbsp
- kosher salt1/2 tsp
- ponzu sauce1/2 cup
- scallions1 bunch
- yuzu kosho1 tbsp
- cooked white rice1 cup
Method
- 01
Layer the cabbage and pork.
Lay a large cabbage leaf flat, arrange 2 to 3 slices of pork belly over it from end to end, and top with another leaf. Repeat until you have a stack of 4 cabbage leaves and 4 layers of pork, alternating the thick white stems and thin green leafy ends to keep the stack level.
- 02
Cut the stacks into sections.
Using a sharp knife, cut the built stack crosswise into 2-inch wide pieces.
- 03
Pack the pot tightly.
In a wide, shallow pot or 10-inch enameled Dutch oven, stand the cut sections up cut-side up so the layers of pink meat and white cabbage are visible. Start at the outer edge and pack them tightly in concentric circles toward the center so they don't collapse as they shrink.
- 04
Simmer with the low-water method.
Whisk the water, sake, soy sauce, Hondashi, and salt together, then pour over the cabbage. It will look like too little liquid, but trust the process. Bring to a boil over medium-high heat, cover with a lid, drop the heat to medium-low, and gently steam for 15 to 20 minutes.
- 05
Serve with dipping sauces.
Bring the pot directly to the table and pluck out the tender layers into individual bowls, dressing them with ponzu, scallions, and a dab of yuzu kosho.
- 06
Finish with the shime.
Don't waste the remaining sweet, pork-infused broth at the bottom of the pot. Return it to the stove, bring to a boil, dump in the cold white rice, and simmer until hot to finish the meal.
Notes
Sourcing the pork belly is the only real hurdle.
Hit your local Asian market for pre-packaged shabu-shabu slices, or simply ask a butcher at a standard supermarket to slice a piece of fresh pork belly or shoulder paper-thin on their deli slicer.
From Cook Japanese in America.