- Mixing all the broth ingredients.
- Cut 1/2 head napa cabbage lengthwise into half. Wash the leaves without detaching them from the core. Drain well.
- Layer sliced pork into the napa cabbage wedges by placing one pork belly slice between each of the leaves.
- Once done layering, cut off the hard cabbage cores without disturbing the layers. Cut each wedge into 5–6 cm long.
- Packing the ingredients in a donabe. Start from the edge of the pot and work your way toward the center.
- Pour the soup broth into the pot ,covered, on medium-high heat.
- Once boiling, reduce the heat to medium low and cook for another 8–10 minutes.
Mille-Feuille Nabe
Yield
3
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
ingredients
½ head napa cabbage
6oz sliced pork belly/pork shoulder
3 tablespoons Kikkoman®Shiro Dashi
½ tablespoon Kikkoman®Soy Sauce
½ tablespoon Kikkoman®Kotteri Mirin
1 cup water
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
