Pork and Napa Cabbage Mille-Feuille Udon recipe - ingredients, nutrition and when to eat it
This hot pot-style bowl is made by layering pork and napa cabbage and simmering them with udon.
This hot pot-style bowl is made by layering pork and napa cabbage and simmering them with udon. Tender cabbage, savory pork, and chewy noodles come together in a light broth. It’s a great choice for dinner on a chilly day or a hearty lunch.
Japanese · 30 minutes to cook
Tips: Don’t pack the cabbage and meat too tightly so the broth can circulate between the layers.
Tips: Add the udon noodles at the end so they stay chewy and don’t get mushy.
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Ingredients (1 serving)
- Thinly sliced pork — 100 g
- Napa cabbage — 3 sheet
- Cooked udon noodles — 1 serving
- Dashi stock — 350 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Green onion — 0.3 pc
- Enoki mushrooms — 0.5 pack
- Water — 100 ml