Nabe Feuille
Serves 4
15 mins prep
15 mins cook
30 mins total
This Japanese cabbage mushroom pork hotpot can be made in less than 30 minutes and has become a household favorite. With a stock made from pantry items, it features layered Napa cabbage, pork belly, and baby oyster mushrooms, served with rice and soy sauce.
2 servings
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
1: Make the stock with water, dashi powder, and soy sauce. Heat up in a pot. 2: Assemble layered Napa cabbage and pork belly slices and cut into 2.5 inch slices. Assemble into a nabe and leave room in the middle for the baby oyster mushrooms. 3: Once stock is boiling, pour into donabe and add donabe to the stove. Allow to cook over medium heat for 10-15 minutes. 4: Serve with rice and dipping sauce of choice.
