Mille-Feuille Nabe

Ingredients

• 1 large napa cabbage (Alternatively, use 2 Chinese cabbages.)
• 500 g thinly sliced beef or pork (Available in hot-pot or frozen sections of Asian supermarkets.)
• 1 pack soft tofu (Dice before adding to the center of the pot; pack weight is not specified in the source.)
• mushrooms (A handful; the source uses shimeji mushrooms. Add to the center of the pot.)
• 2 packs classic ramen Brilliant Broth (The source specifies 2 classic ramen Brilliant Broth portions; pack volume or weight is not stated.)

Steps

1. 1

   Thoroughly wash the cabbage leaves and separate them for layering.

2. 2

   Layer the washed cabbage leaves with the thinly sliced beef or pork, alternating cabbage and meat until the ingredients are used.

3. 3

   Cut the layered cabbage-and-meat bundle into 2–3 segments, choosing the number of segments according to the height of your pot.

4. 4

   Arrange the cabbage-and-meat segments upright in the pot, leaving the center hollow.

5. 5

   Dice the soft tofu and place it in the hollow center of the pot. Add the mushrooms, using shimeji if desired.

6. 6

   Pour the 2 portions of classic ramen Brilliant Broth into the pot.

7. 7

   Cover the pot with its lid and simmer over medium heat for 15–20 minutes, until the cabbage and meat are cooked through.

Notes

The source does not specify the volume or weight of each broth pack, the tofu pack size, or the exact mushroom quantity. It also does not state a final internal temperature or additional seasoning.

Nutrition per serving

• main
• hot pot
• one-pot
• Japanese-inspired
• East Asian
• easy recipe
• high-protein
• winter meal