Description
A comforting Japanese hot pot with Chinese cabbage.
Ingredients
Scale
- ½ Chinese cabbage
- Slices of ham (as needed to fill the cabbage)
- Water
- 1 packet of dashi powder (about 6 g)
- Mushrooms to taste (optional, for garnish)
- White rice, for serving
Instructions
- Cut ½ Chinese cabbage into quarters without removing the stem.
- Wash well between the leaves and drain.
- Place slices of ham between the leaves to form layers.
- Cut each quarter into 3 pieces.
- Arrange them tightly in a pot.
- Add water to almost cover the cabbage (without completely submerging it).
- (Optional) Add mushrooms in the center.
- Sprinkle 1 packet of dashi (6 g).
- Bring to a boil and cook for 15–20 minutes on medium heat, pouring broth over to dissolve the dashi.
- Serve hot; it’s even better with white rice. Enjoy!
Notes
- Adjust the amount of ham according to your preference.
- Feel free to add other vegetables.
- Serve immediately for the best experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Hot Pot
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 1 g
- Sodium: 1500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 100 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 60 mg
Keywords: Mille Feuille Nabe, Japanese hot pot, Chinese cabbage, comfort food