Friday, November 04, 2011


You won't find many nabe (hot pot) dishes on this blog for three reasons...on weekdays, most times Satoshi and I eat at different times. On weekends, we mostly eat out. And I don't have a proper donabe (doe-nah-bay = deep ceramic pot).

After seeing a similar dish on television, I was itching to try this, but not wanting to go out and buy a donabe, so I made do with what I had...a 10-inch non-stick pan with a cover.

Millefeuille means a thousand leaves in French and is usually found as a dessert with layers of puff pastry and custard cream.

This recipe is a savory version.

Kat's Pork Kim chee MilleFeuille Style "Nabe"

300 grams pork belly, thinly sliced
100 grams kim chee
1/4 hakusai (chinese cabbage)
1 pack maitake (hen of woods mushroom), broken up into pieces
1 pack eringi (oyster mushroom), sliced thinly
1 chicken consomme cube
1.5 cups water

Cut the core of the cabbage and wash each leaf, leaving it as much intact as possible
If the base of the rib of the leaf looks thick, use a peeler and shave off some of it
Also, if the leaf is too wide, cut it to a 3-inch width

Layer cabbage and pork, then slice to about 3-inch squares.
Arrange the layers into your pan or deep pot
Add maitake, eringi and kim chee into the gaps.

On low heat, add part of the water and cover.
Cook for 10 minutes then add the consomme cube.
Add more of the water then cover and cook for another 10 minutes.

Check to see that the rib of the cabbage is at least a little cooked through, it doesn't have to be limp.

And as long as the soup comes up to near the top of your layers, the pork should be cooked through after the 20 minutes.

NOTES: this was so good! If I had a deeper pot or larger frying pan, this would have been easier to cook.

I know this blog has a lot of pork and kim chee combination recipes but the two go so well together.

The last picture is of what was leftover in a 4-cup Ziploc container, by the way, Satoshi had 4 servings and 2 bowls of rice.

I'm making this again.

It's Friday here, hope you have a good weekend!


Liz That Skinny Chick Can Bake said...

This looks fabulous, Kat! And good endorsement from the hubby :)

jalna said...

I don't blame Satoshi for eating 4 servings . . . looks wonderful!

Rowena said...

I love how colorful this dish is...and so easy!

K said...

Great job! Nabe dishes always remind me of growing up because we only had them when there were 5 of us in the house, haha.

K and S said...

definitely Lizzy :)

Thanks Jalna :)

"so easy" is my kind of cooking Rowena :)

that is funny K!

Take care everyone.

Nami | Just One Cookbook said...

I've never tried this mille feuille nabe! Very interesting and looks yummy. I like cooking nabe because it's so easy to prepare and fill you up quickly... mother's perfect lazy meal. =P

Japan Australia said...

Nabe is such a great winter dish. Pork and kim chee is just an awesome combination and go so well together. Have a great weekend :)

Japan Australia

K and S said...

I wouldn't call it "lazy" Nami, just "time saving" :)

you too J-A!

Take care you two.

Kathy YL Chan said...

Mmm I love the idea of a savory mille-feuille...and all the colors of this dish! I've got a 10-inch pan with cover as well, should put it to good use ^_^

K and S said...

if you try this Kathy, I hope you like it :)

take care.

Cucina49 said...

It wasn't what I was expecting when I cooked on it--but it's lovely and warming food.

K and S said...

glad you enjoyed it Cucina49!

Take care.

Deb in Hawaii said...

This does look pretty delicious--although when I saw the post title I was expecting the sweet kind. ;-)

K and S said...

Thanks Deb :) was happy with how it turned out.

Take care.

Barbara said...

Interesting version of mille fueille. It looks delicious.

K and S said...

definitely something different Barbara :)

Take care.