Mille-feuille Nabe

• temps total: 8 minutes

Ingrédients

500g thinly cut pork belly

7-8 napa cabbage leaves

Soup: 1 cup water, 1 packet dashi powder, 1 tbs soy, 1 tbs mirin, 2 tbs sake, 1/2 tsp salt, 5 slices ginger

Mushrooms of your choice: i used shimeji, enoki, shiitake

Dipping sauce: ponzu/tsuyu/soy sauce (your choice), togarashi, scallions

Recipe

Instructions

Quarter nappa cabbage, peel and wash leaves

Layer pork belly slices in between each leaf

Cut into even sections and assemble in pot

Make room for mushrooms in the centre and insert ginger evenly in empty space.

Mix soup ingredients and pour stock into the pot and bring to a boil, then reduce to medium and cook for 8 minutes until pork and cabbages are cooked through

Sauce: combine ingredients as listed above

Enjoy!