00:00Millefeu is a French pastry. In Japan, it can be a hot pot too.
00:04Millefeu nabe. Pork and Nappa cabbage in alternating layers. Here's how.
00:11Peel the leaves of 400g of Nappa cabbage one at a time. Nappa is the cabbage for this.
00:17The way its leaves are built and mild flavour are what make the layers work.
00:23Lay one leaf flat on your board and cover it with slices from 300g of thinly sliced pork.
00:31Pork belly is my pick because this balance of fat gives you the most flavour.
00:36If you want it leaner, thinly sliced loin or shoulder works too.
00:40Now keep going. Leaf, pork, leaf, pork until each stack is about 6 layers high.
00:47This stacking is the whole trick of the dish.
00:50It builds the striped Millefeu look and it lets the cabbage and pork cook evenly together.
00:58Grab a sharp knife and cut each stack into pieces roughly 5cm wide.
01:04Look at the cut side. Every stripe you see is a layer you just built.
01:09Arrange the pieces in a wide, heavy bottomed pot,
01:12starting around the outer edge and filling the middle last.
01:16By the time the center goes in, the whole pot is one tight spiral of stripes.
01:22Millefeu is the French pastry made from a stack after a stack of thin puff pastry.
01:28And it reached Japan around 1870. Japan still loves it.
01:33And the idea of thin stacked layers spread well beyond dessert.
01:37There is Millefeu Tonkatsu, where thin slices of pork are layered up in place of one thick chop.
01:45This nabe, a Japanese hot pot, takes the same idea and builds it with cabbage.
01:51We're basically obsessed with the concept in Japan.
01:55So, pour 400 milliliters of dashi, 100 milliliters of sake,
02:00and half a tablespoon of toasted sesame oil in around the edge of the pot.
02:05That is your broth.
02:07Sprinkle one teaspoon of Chinese style chicken bouillon powder over the top,
02:11then add black pepper to taste.
02:14Set the pot off medium heat and bring it to a boil.
02:17As soon as it bubbles, turn it down to a simmer.
02:21Put the lid on, and give it 20 minutes.
02:24You will want to peak, but it's better to leave the lid where it is.
02:29Pour ponzu in two small bowls for dipping while we wait.
02:34Set out small dishes of grated daikon radish,
02:36shichimi togarashi, and yuzu kosho as citrus chili paste if you like them.
02:42After 20 minutes, lift the lid.
02:44The cabbage has gone soft and tender, and every stack is still holding its stripes.
02:50Plate the layers into serving bowls with cooking chopsticks or tongs,
02:55lifting each piece out carefully so the stripes stay together.
02:58Dip each piece in ponzu before you eat.
03:02Then play with the flavours.
03:04Try one piece with grated daikon in your ponzu, and next with a dab of yuzu kosho.
03:10That fresh daikon is especially good against the rich pork and tender cabbage.
03:16And this is my meal-fuel nabe.
03:18This is what nabe cabbage and pork look like after 20 minutes under a lid.
03:24Make this tonight.
03:25Google meal-fuel nabe-sutachi for the full printable recipe with exact measurements and timing.
03:31Want even more delicious recipes?
03:33Grab my free cookbook from the link in the description.
03:37Okay, let's go over the ingredients one more time.
03:40And if you're ready to cook, grab the written instructions by clicking the full recipe box
03:44with a picture that's about to pop up on your screen.
03:47Tap the recipe card on your screen for the full printable version with exact measurements
03:52every timing and notes for getting each step right.
03:55Next time I'm making yamachan chicken wings.
03:58See you then.
03:59This time.
