Mille-Feuille Nabe with Toppings Published: August 27, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Mille-Feuille Nabe with Toppings 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x Servings: 2 1 Roasted “Pork” Tonkotsu immi 1 tbsp immi Veggie Topping Mix 8 slices pork belly 4 large leaves napa cabbage 500 ml water 2 dashi packets 1½ tbsp soy sauce 1 tbsp mirin 1 tsp sugar ¼ carrot, thinly sliced 2 small pieces ginger Cook Mode Prevent your screen from going dark Instructions Layer 2 slices of pork belly onto each napa cabbage leaf and stack on top of one another. Repeat until finished. Carefully cut into pieces about 2 inches long, keeping layers intact. Add 2 dashi packets to 500 ml water in a saucepan and bring to a boil. Reduce heat to medium low and simmer for 4-5 minutes. Remove the packets from the saucepan then add soy sauce, mirin and sugar. Set aside. In a small pot, start layering the pork belly cabbage slices from the edge of the pot and work your way toward the center, placing the thicker leaves at the edge and the tender leaves in the middle. Make sure to pack the pot tightly as the layers will become loose during cooking. Top cabbage with 1 tbsp of immi topping mix, carrots and ginger. Add dashi broth to the pot and bring to a boil. Reduce heat to medium low and simmer for 8-10 minutes until cabbage leaves are soft. Meanwhile, bring a pot of water to a boil. Cook the ramen noodles according to package instructions. Drain and set aside. Plate the noodles and top with some pork belly cabbage slices, carrots and broth. Enjoy!