Mille-Feuille Nabe

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Step 1

Prepare dashi stock as desired. Add soy sauce, sake and ginger slices while still hot.

Step 2

Cut the napa cabbage in half lengthwise, then in half again. You should be left with two quarter pieces.

Step 3

Layer slices of pork in between cabbage leaves.

Step 4

Cut each piece of cabbage into four chunks. Layer the chunks in a medium sized pot so they resemble flower petals.

Step 5

Add dashi stock mix to the pot and place over medium heat. Once boiling, cover, reduce to low and simmer for 8 minutes.

Step 6

Serve with hot white rice and ponzu for dipping.