Lẩu Cải Thảo Nhật Bản (Mille – Feuille Nabe) – Món Ngon Số 1

Món lẩu cải thảo nhật bản rất phổ biến tại Nhật và thưởng thức ngon nhất là vào những lúc thời tiết lạnh.

lẩu cải thảo nhật bản

Hướng dẫn cách chế biến Lẩu cải thảo nhật bản:

Prep Time: 15 mins     Cook Time: 15 mins       Total Time: 30 mins
Course: Main Course
Servings: 4
Thành Phần:
  • 1 napa cabbage
  • lb sliced pork belly (NOT bacon – bacon is cured sliced pork belly. See Note)
  • 1 inch ginger (1″ = 2.5 cm)
  • 5 cups dashi (5 cups = 1200 ml) (I use awase dashi)
  • 2 Tbsp sake
  • 1 Tbsp soy sauce
  • ½ tsp kosher salt
Dipping Sauce
Hướng Dẫn:
  1. Gather all the ingredients.

    Mille-Feuille Nabe Ingredients
  2. Slice the ginger and thinly cut green onion/scallion. Keep the ginger on the side and put the green onion in a small serving bowl.
    Mille-Feuille Nabe 1
  3. Cut the napa cabbage into quarters lengthwise. Without cutting the edge, wash the leaves carefully and drain well. Don’t throw away the leaves that naturally came off while rinsing. We’ll use these leaves later on.
    Mille-Feuille Nabe 2
  4. Place each slice of pork belly between the napa cabbage leaves. If you have extra pork belly, you can put additional slice in outer layers which have wide leaves. If the pork belly is too long for the napa cabbage, you can trim with a kitchen shear and place it in other parts of the napa cabbage.
    Mille-Feuille Nabe 3
  5. Once the pork belly slices are nicely tucked in, cut the napa cabbage into 3-4 pieces, about 2 – 2 ¾ inches (5-7 cm).
    Mille-Feuille Nabe 4
  6. Start packing the layers of napa cabbage/pork belly from the outer edges of donabe (or hot pot or regular pot) and work your way towards the center. The napa cabbage/pork belly layers should be packed tightly as they become loosen once it starts cooking.
    Mille-Feuille Nabe 5
  7. If you don’t have enough layers, you might want to consider a smaller pot (remember the size of your napa cabbage and proportional pot size you used for next time) or place other ingredients in the center. Here I stuffed the center with napa cabbage leaves that came off while rinsing and cutting the napa cabbage. You can also put enoki mushrooms or shimeji mushrooms in the center.
    Mille-Feuille Nabe 6
  8. Combine the soup ingredients (5 cups dashi, 2 Tbsp. sake, 1 Tbsp. soy sauce, slices of 1 inch ginger, and ½ tsp. kosher salt). Don’t cut down on the salt as napa cabbage releases liquid when it’s being cooked and will dilute the soup a little bit.
    Mille-Feuille Nabe 7
  9. Pour the soup into the pot and start cooking on high heat. Once boiling, skim the foam and fat on the surface. Then reduce the heat to medium low and cook until napa cabbage is tender and pork belly is cooked through.
    Mille-Feuille Nabe 8
  10. Serve hot with ponzu, green onion/scallion, and shichimi togarashi (Japanese seven spice).
    Mille-Feuille Nabe 9

Vietsub by Tramei Lee, source Just One Cookbook



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