Japanese Mille-Feuille Nabe with Lemon shio koji

I miss hot pot on winter nights. Even if you don't have all the ingredients, you can add anything you want to the pot. My husband develops his unique hot pot in our house, and I watch him what is inside tonight ;)

Sometimes, I miss the Japanese-style hot pot, so here is my simple nabe recipe.

I also use Koji seasoning in this dish as it is easy and tasty, which is a must for me to make dinner. Spread a thin layer of lemon Shio Koji on a layer of Chinese cabbage and sliced pork. The key is to spread it thinly. Check the salt level after the dish is finished, as the meat will release its soup stock later.

Dissolve the lemon Shio Koji in the pot if there is not enough. It's that easy. Chinese cabbage and thinly sliced pork. If you can't get thinly sliced pork, you can use chunks. Just marinate them well in the lemon Shio Koji, cut them into bite-sized pieces, and layer with Chinese cabbage.

Mille-Feuille Hot Pot With Lemon Shio Koji

• 200g-300g thinly sliced pork
• 1/2 Chinese cabbage
• 600-800ml soup stock
• Lemon Shio Koji 8% of the weight of the prepared meat
• Prepare toppings such as ginger and scallions as you like.
1. Peel off the Chinese cabbage one by one.
2. Layer Chinese cabbage, pork, and lemon shio koji alternately 4 times. (Spread 2-3g of lemon shio koji thinly on each layer.)
3. Cut into 5 cm pieces and spread along the edge of the pan. （Repeat 3 or 4 times.)
4. Pour the broth into the pot.
5. Cover with a lid and simmer until everything is cooked.
Top with ginger and scallions if you like. The sourness from the lemon, the flavor of the pork, plenty of umami flavor broth are already there, so you can eat it without anything else and drizzle a little soy sauce on it!