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mille-feiulle nabe » japanese napa cabbage + pork belly hot pot

in case you’re looking for meal inspo to catfish your friends into thinking you spent hours cooking when it really took just 10 minutes of prep 😏 have you made this one yet?

⇢ layer napa cabbage and thinly cut pork belly slices (I like the ones that are a tad bit thicker than for shabu, and with skin-on), and cut into ~3-inch section, place into your claypot or dutch oven, leaving a space in the center for other goodies

⇢ add in mushrooms (shimeji, enoki) and other toppings you like (I like tofu)

⇢ mix half a dashi packet with water and seasoned with two splashes of soy sauce, a splash of shaoxing cooking wine, and salt, and pour this over your pot

⇢ bring to a boil and simmer for ~10 minutes until fully cooked

⇢ we like to have this in front of us on a portable stove so that once we’ve eaten/removed enough cabbage + pork that there’s a large hole in the center, we can cook udon + shirataki in the dashi :3

⇢ we also had ponzu and togarashi on the side for dipping!

[wvoice]

try to nake "sarmale", they are similar but quite unique