A pot of napa cabbage and pork arranged in layers, boiling in broth, sits next to a bottle of teriyaki sauce on a black silicone mat.

Recipes /

Mille-Feuille Nabe

Name: Mille-Feuille Nabe
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Ingredients: Teriyaki; Turkey, Lamb, & Pork

Serves 3-4

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

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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