Mille-Feuille Nabe

Name: Steamed Fish with Ponzu
Yield: Makes 3 to 3 servings
Ingredients: 3/4 pound fresh sole fillets1 tablespoon slivered fresh ginger root1 tablespoon slivered green onion and top2 tablespoons Kikkoman Ponzu

Yield

3-4

Prep Time

25 minutes

Cook Time

15 minutes

Total Time

40 minutes

kikkoman products used:

Teriyaki Takumi, Original

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ingredients

½ head napa cabbage
1 ½ pounds pork belly, thinly sliced
5 cups dashi broth (or any stock)
3 tablespoons Kikkoman® Teriyaki Takumi, Original

directions

Slice your napa cabbage into quarters, keeping the core intact.
Thinly slice your pork belly.
Layer slices of pork belly between each layer of napa cabbage.
Slice off the core of the cabbage, and vertically layer your pot (nabe) with stacks of cabbage and pork belly.
Whisk in Kikkoman® Teriyaki Takumi, Original into your dashi stock.
Pour seasoned dashi over your Mille-Feuille Nabe, making sure to add enough stock to submerge the cabbage.
Place a lid on your pot and bring to a boil.
Once boiling, simmer for 8-10 minutes until pork is cooked through.
Serve with your choice of dipping sauces, including more Kikkoman® Teriyaki Takumi, Original.

Recipe created in partnership with @hwoo.lee

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Mille-Feuille Nabe

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