Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Bacon Millefeuille Nabe

10 Comments

Nabe is a traditional Japanese simmering dish. We simmer sea food or meat with various vegetables in Dashi stock seasoning with cooking Sake and soy sauce.

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At home or in restaurants we usually set a cooking pot on a countertop range on the table and share it as cooking the dish. The dish and the cooking warm us and the room up so it is common to have Nabe in winter.

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Today I will introduce you to bacon (I use turkey bacon, but you can use any kind) and Napa cabbage millefeuille Nabe, which requires that we set bacon and Napa cabbage leaves alternatively in a pan and simmer in Dashi stock. This time I used Kelp Dashi stock, but you can use any kind of stock you want.

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We add many kinds of vegetables to Nabe but Napa cabbage is a must-have vegetable. 95% of Napa cabbage is water so it is easy to eat for everybody because of it’s tender texture. The cabbage water also makes Nabe juicy even when simmering for a long time.  Napa cabbage also has great nutrition. It is low calorie and high in vitamin C, potassium, iron, magnesium and so on.

Juicy, tender Napa cabbage and bacon makes your Nabe very delicious! I hope you will like it!!

{Ingredients (servings 2)}

1 head Napa Cabbage

20 slices Bacon

1 cup Kelp Dashi Stock (any kind of stock is okay)
(Recommended instant bonito Dashi powder)Ajinomoto – Hon Dashi

1 Tbsp. Cooking Sake

1 Tbsp. Soy Sauce

Here is my recipe in PDF (5 MB): Bacon Millefeuille Nabe

Here is “Kelp Dashi stock” recipe in PDF: Kelp Dashi stock

Author: fravitch

We have two blogs: One is a recipe blog "Your Home for Homemade Japanese Food". Another is about my husband's book "Accidental Samurai".

10 thoughts on “Bacon Millefeuille Nabe

  1. Yours looks so pretty how you arranged it! I love nabe, but mine is always simply chucked in the pot haha.

    Liked by 1 person

  2. Aw, beautiful photos! I love nabe. My aunt actually brought some over for dinner last night, with huge slices of gobo, sato imo, age dashi tofu, ganmodoki (my first time trying ganmo…so amazing), and a whole bunch of other goodies. Perfect for December 😀

    Liked by 1 person

  3. total yummy!!! 🙂 you may know that “mille-feuille” means “1000 layers” in French… 🙂

    Liked by 1 person

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