Miso Mille Feuille Hot Pot
When the French Pastry Inspired Japanese Dish - It Becomes in Hot Pot Style
How often do you enjoy hot pot dishes during the fall and winter?
Personally, I have it almost once or twice a week during the winter season, experimenting with various broth flavors. And this Mille Feille Nabe hot pot is one of them since it’s very easy to prepare.
As the meaning of “Mille Feuille”, “thousand leaves” in French, this Miso Mille Feuille Nabe Hot Pot features the layers and layers of Nappa cabbage and pork slices, becoming a savory hot pot dish. And it’s perfect for a dinner meal during the cold weather.
Here is my easy recipe!
RECIPE
Servings: 4-5 (11inch hot pot)
Time: 30 min
Ingredients:
12 pieces Nappa leaves
27 pieces pork belly (I opted for thin-sliced pork loin this time)
1/2 cup Marukome Miso & Easy
4 cups water
Optional: 4-5 pieces dried shiitake mushrooms
My Kitchen Tools:
Instructions:
Layer each leaf with the pork slices. For one batch, I used 4 nappa leaves + 3 pork slices per layer.
Cut the stack into approximately 4-inch pieces.
Pack the cut layers into the nabe (clay pot), add water, and simmer for 15-20 minutes on low heat with the lid on.
Once the Nappa and pork are cooked, add Marukome Miso & Easy.
Option: If you have dried Shiitake on hand, soak it in a cup of water to rehydrate and add it for the additional umami!
Some Notes about this Recipe:
Typical Mille Fueille Nabe consists Japanese dashi made with Kombu kelp and Katsuobushi, bonito flakes, and you may dip the vegetable and meat into a dipping sauce such as Ponzu to enjoy. This recipe used Miso paste, which is included in the broth creating an easy Umami-packed flavorful dish. In case you don’t have the Miso & Easy product hand, use regular Miso, and add 2 packs (2 tsp) of Dashi powder.
Regarding the pork slices - I would recommend using pork belly as it has more fat, and it blends well in the hot pot (I didn’t have it on hand and used sliced pork loin this time).
When you pack the nappa cabbage and pork stacks, place the stalk parts of the cabbage layers on the outside of the hot pot as they cook faster than the center. Pack as tightly as possible because when the nappa cabbage becomes tender, the form of the layers tends to be shifted around.
