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.
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.
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.
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!
This looks fabulous, Kat! And good endorsement from the hubby :)
ReplyDeleteI don't blame Satoshi for eating 4 servings . . . looks wonderful!
ReplyDeleteI love how colorful this dish is...and so easy!
ReplyDeleteGreat job! Nabe dishes always remind me of growing up because we only had them when there were 5 of us in the house, haha.
ReplyDeletedefinitely Lizzy :)
ReplyDeleteThanks Jalna :)
"so easy" is my kind of cooking Rowena :)
that is funny K!
Take care everyone.
Kat
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
ReplyDeleteNabe is such a great winter dish. Pork and kim chee is just an awesome combination and go so well together. Have a great weekend :)
ReplyDeleteJapan Australia
I wouldn't call it "lazy" Nami, just "time saving" :)
ReplyDeleteyou too J-A!
Take care you two.
Kat
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 ^_^
ReplyDeleteif you try this Kathy, I hope you like it :)
ReplyDeletetake care.
kat
It wasn't what I was expecting when I cooked on it--but it's lovely and warming food.
ReplyDeleteglad you enjoyed it Cucina49!
ReplyDeleteTake care.
Kat
This does look pretty delicious--although when I saw the post title I was expecting the sweet kind. ;-)
ReplyDeleteThanks Deb :) was happy with how it turned out.
ReplyDeleteTake care.
Kat
Interesting version of mille fueille. It looks delicious.
ReplyDeletedefinitely something different Barbara :)
ReplyDeleteTake care.
Kat