Mille-Feuille Nabe

Ingredients

• 2 Tbs Cooking Sake
• 1/2 Wombok
• 300g Pork belly slices
• 1 Tbs Soy sauce
• 2 Cups Dashi stock
• Salt to taste

Method

1. Tear wombok leaves off the core and wash
2. Layer pork belly slices between the wombok leaves by placing one pork belly slice between each leaf
3. Cut the layered pork belly slices and wombok into 5cm pieces, ensuring pork belly slices and wombok are still neatly layered
4. Place the layered 5cm pieces into a donabe or any pot. Start from the edges of the pot and work your way inwards until the pot is tightly packed with the layered pork belly slices and wombok
5. Pour the dashi stock, sake, soy sauce and salt into the pot. Bring the pot to the stove, cover it and bring to a boil
6. Skim off any scum off the surface, and bring to a simmer until the pork and wombok layers are cooked, roughly 8-10 minutes
7. Enjoy your Mille-Feuille Nabe with rice or noodles of choice!

Product used in recipe

• Obento - Cooking Sake