@sun.cass: Mille-Feuille Nabe recipe 🥬 Ingredients For the layers 1 medium napa cabbage 1 lb (450 g) thinly sliced pork belly or beef 150 g mushrooms (shiitake or enoki) For the broth 4 cups (950 ml) dashi broth 3 tbsp soy sauce 2 tbsp mirin 1 tbsp sake (optional) 2 cloves garlic, minced 1 tsp grated ginger For serving Ponzu sauce Green onions Chili oil (optional) Instructions Prepare the cabbage: Wash the napa cabbage and separate the leaves. Create layers: Place a slice of meat between cabbage leaves, stacking 4–5 leaves together. Cut: Slice each stack into 2–3 inch sections. Arrange: Pack the sections vertically into a pot, starting around the edges and working toward the center. Add mushrooms in the middle. Make broth: Mix dashi, soy sauce, mirin, sake, garlic, and ginger. Pour into the pot. Cook: Cover and simmer over medium-low heat for 15–20 minutes, or until the meat is fully cooked and the cabbage is tender. Serve: Sprinkle with green onions and dip each bite into ponzu sauce. My tip: Use very thinly sliced meat (hot pot or shabu-shabu style). It makes layering much easier and gives you that beautiful flower-like presentation. #millefeuille #napacabbage #EasyRecipe #Foodie #fyp

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Saturday 17 October 2026 14:33:26 GMT