Cook what you grow
Napa Cabbage Mille-Feuille Nabe
Whole napa leaves and thin pork are stacked, sliced, and packed upright in one pot, then simmered in ginger broth until silky and sweet.
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Ingredients
serves 4From the garden
- 1 head napa cabbage, leaves separated and left whole
- 1 medium carrot, cut into thin coins
- 4 green onions, cut into 2-inch lengths
From the pantry
- 1 lb thinly sliced pork belly or bacon, cut to the width of the leaves
- 8 oz shiitake or cremini mushrooms, stemmed and sliced thick
- 2 tbsp fresh ginger, sliced into thin coins
- 4 cups chicken stock
- ¼ cup dry white wine or sake
- 3 tbsp soy sauce · 2 tablespoons for the broth, the rest for the dip
- 1 lemon, juiced, for the dipping sauce
- 8 oz udon or ramen noodles (optional) · for finishing the broth at the table
- salt · to taste