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MILLE-FEUILLE HOTPOT
How to Make
- Place the whole leaf lettuce alternately with pork belly, slide it into layers for about 5 layers (make it fit the size of the pot).
- Slice the sliced pork and lettuce into a height that fits in the hot pot (small hot pot for Japanese nabe), then arrange them in the hot pot to fill the pot.
- Mix light Shirodashi. with enough water to cover lettuce and sliced pork.
- Boil and leave until the lettuce begins to ripen. Sprinkle with green onions. Finish.
- Serve with yuzu ponzu soy sauce.
Material
2 Serve
Chinese cabbage
1/2 หัว
Sliced Pork Belly
300 g
Shirodashi (Yamamori brand)
100 ml
Yuzu Ponzu Shoyu (SQ) (Yamamori brand)
as appropriately
Japanese onion slice
as appropriately
Water
600 ml
How to Make
- Place the whole leaf lettuce alternately with pork belly, slide it into layers for about 5 layers (make it fit the size of the pot).
- Slice the sliced pork and lettuce into a height that fits in the hot pot (small hot pot for Japanese nabe), then arrange them in the hot pot to fill the pot.
- Mix light Shirodashi. with enough water to cover lettuce and sliced pork.
- Boil and leave until the lettuce begins to ripen. Sprinkle with green onions. Finish.
- Serve with yuzu ponzu soy sauce.
Product Used
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