Mille feuille nabe

Step 1

Quarter the cabbage, then wash and dry the leaves.

Step 2

On a cutting board, lay one napa cabbage leaf flat and place a slice of pork belly on top. Continue layering cabbage and pork slices (about 4-5 layers), ending with a cabbage leaf on top, then cut the layered stack into 3 equal pieces (about 2-3 inches wide)

Step 3

Place the cut pieces of cabbage and pork, cut-side up, around a medium-sized pot in a circular pattern, filling the pot snugly.

Step 4

Fill the center with the mushrooms. Tuck in the slices of ginger evenly throughout the layers.

Step 5

In a small pot over medium heat, combine the dashi broth, soy sauce, sake, and mirin and heat until simmering.

Step 6

Pour the simmering broth over the layered cabbage and pork belly pot. The broth should be about ¾s of the way up the cabbage.

Step 7

Cover the pot with a lid and simmer over medium heat for about 10-15 minutes, until the pork is cooked through and the cabbage is tender.

Step 8

Dip in ponzu and togarashi, if desired.

Step 9

Enjoy!