Mille Feuille Hot Pot looks pretty, it’s also delicious and easy to make. This is a very nice dish for a daily meal or for treating guests.
Normally we add more ingredients in this dish like enoki mushroom, perilla leaf and reddish. But the version we were making this time was a basic version which only included pork slices and Chinese cabbage. We applied waterless steaming to cook this dish which could effectively bring out the umami of the ingredients so having simple ingredients were already good enough.
日式千層白菜豬肉鍋 Mille Feuille Hot Pot
The Mille Feuille Hot Pot looks dry? Not really. Take a look at the next photo and you will see how juicy it was. We didn’t add water during the cooking process
The juiciness was brought by the water retaining capability of the cast iron pot
Mille Feuille Hot Pot has very simple ingredients: pork slices and Chinese cabbage. We applied waterless steaming so a water retaining cast iron pot was also needed. But without a cast iron pot you can also handle it like normal hot pot where you add stock to cook the ingredients. The flavour will be quite different though
Add some Japanese soy sauce and mirin to the pork and marinate for 10 mins
Chop the pork to fit the slices on Chinese cabbage
from outside to inside, place the pork and Chinese cabbage to form the Mille Feuille Hot Pot
Add a handful of salt and pepper then cover the lid. Switch on low-medium heat until vapour emerges then switch to low heat for 5 mins so that minimum amount of vapour can still be seen. After that switch of stove and let it rest for 5 mins
While setting the Mille Feuille Hot Pot aside, we may cook other dishes
Interested in the pot we use? It’s Vermicular 14cm cast iron pot which can cook unbelievably tasty dishes by waterless cooking. Head to our online store for more details. We also have different colors and sizes for you too choose.
After trying waterless steamed fish, we cannot go back to normal steaming anymore
Need to treat your family and friends for festival gathering? Make this chicken wings as snack!