In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
In this video, I am making Mille-feuille Hotpot. Hotpot is something we often make in cold winter day in Japan and often with families and friends. This dish requires only three ingredients, takes 15 min. to make and yet very delicious.
Ingredients for Mille-feuille Hotpot: Ground pork 200g Nappa cabbage (Chinese cabbage) 4-8 leaves Scallion 3-6 Garlic 1 clove Ginger a small piece Water 1 cup Soy sauce 1 Tbsp Sugar 2 Tsp
Welcome to Taiji's Kitchen. Today I'm going to show you how to make
mille-feuille hot pot or mille-feuille nabe. So I think mille-feuille is a French pastry.
It means thousand leaves in French and it just has like layers of like crust and cream.
This dish has nothing to do with that except that it has layers. So I learned actually this
only a couple months ago. I got told from a friend of mine who lives also in Germany,
also Japanese, and I just gave it a try and this is super delicious even though it's very easy.
This is probably one of the easiest dish to make so I hope you enjoy that. Then let's get started.
Here are the ingredients for mille-feuille hot pot. For the meat we have ground up pork meat.
We usually make this in Japan with thinly sliced pork meat but it is usually not easy to find
outside of Japan so we're going to use a regular ground up pork. For the vegetable we have scallion
and napa cabbage or Chinese cabbage and we also have a clove of garlic and a piece of ginger.
I like to put these in just to give a little kick to it but you don't really need to if you don't
want to. And then for the seasoning we only have sugar and soy sauce. Very simple. So let's start
preparing. Depending on the servings and depending on the size of the napa cabbage, you might need
like five to six, seven leaves of napa cabbage. So today I'm going to use six. And what we're
going to do is we're going to spread out the pork meat on the napa cabbage. So take the napa cabbage
so just kind of like this. And then have another layer. Another layer to it.
So this is kind of imitating the thinly sliced meat. Then I have like three, four slices. I'm
just going to cut these into a couple pieces. I'm going to start putting this on the outside
like this. And then we're going to be doing the same thing for the rest.
If you have a thinly sliced meat then you can just kind of lay it over the napa cabbage.
And then again. Then putting a layer like here. There's no really rule for this.
Just try to get all the layer in like so. So this is the meat for you. There's the layers.
The scallion, I'm just going to cut them into about the same length.
And then put this right in the middle like this.
So like this. Get off the garlic. Not garlic. Ginger. And here I'm going to squeeze in the
ginger. Garlic I mean. And also ginger. Then here I'm going to put in one cup of water.
And to that one tablespoon of soy sauce. And then two teaspoons of sugar.
So this is finished preparing. Let's just cook. We're going to turn the heat to high.
And then we're going to put the lid on. And we're going to wait until this comes to boil.
So once this has come to boil, I'm going to take away the scum here.
And then we're going to turn the heat to low. And then put the lid back on. And then we're
going to let it cook for two to three minutes in low heat. So three minutes has passed.
Let's see. Oh this is looking so delicious. Then this is finished. Let's eat.
Let's eat. Itadakimasu! So let's dig in. Look at that. I'm going to have the soup a little bit.
Oh this is looking so good. Itadakimasu!
Oh god this is so good. This is totally savory. This is so delicious.
This is such a great dish.
Let's get some more. So this dish only contains three ingredients and yet the flavor is complex.
So napa cabbage will be sweeter when it gets cooked. And the sweetness matches just perfectly
with the soy sauce and also with the juicy pork meat. Oh this is just so great. And also the
scallion contributes the umami to the soup. This is just a great combination. And on the background
there's this subtle punch from the ginger and the garlic. Oh this is so great.
And this just matches rice so perfectly.
And it's also very easy to eat because they're just kind of compact together.
Oh this is so delicious.
So I'm gonna slurp the soup. Please bear with me.
Oh this is so savory. So delicious.
That was so delicious.
Oh that was yet another delicious meal. So as you saw this is very easy. It took me like five minutes
to prepare. No more than 10 minutes to cook. So I made this literally under 15 minutes. You don't
really need any special ingredients and this is just so savory and warms you up from inside. So
it's just perfect for a cold winter day. Oh and don't throw this soup away. This soup is so delicious.
You can put in some udon noodle to this and then that's also a great dish. Or you can also put in
rice to it and then you have like a Japanese version of risotto. Or you can just drink it as
soup as it is. I hope this video was informative for you. I hope it gave you some new ideas for
your Japanese cooking and if you like what you saw please hit that like button. Then I'll see you in
the next video. Bye!
