⇩ Full Recipe 🥘 ⇩
Macros per 1/2 pot:
Protein: 37g
Carbs: 22g
Fat: 42g
Calories: 576
Ingredients per full pot:
– 7 large napa cabbage leaves (around 1/3 napa cabbage)
– 8 oz thinly sliced pork belly (found at your local Korean market as “thinly sliced pork belly: hot pot meat”)
– 2 tsp minced garlic
– 1 handful of white beech mushroom
– 1 handful of Shiitake mushroom
– 1 tbsp soy sauce
– 1 tbsp mirin
– 1/2 tsp salt
– 4 tsp of hon dashi
– 1.5 cups water
– 2 cups beef bone broth
How to make it yourself:
1. Defrost your frozen pork
2. Peel your nappa cabbage and layer a few pieces of pork on top of each nappa cabbage leaf. Repeat then cut in half
3. In a pot, place your layers of nappa cabbage and pork on the edges of the pot and will the middle with white and shiitake mushrooms
4. Fill with water, soy sauce, mirin, hon dashi, salt, minced garlic, beef bone broth and simmer for 8 minutes
5. Cut into smaller pieces and enjoy!
📩 Save this One Pot Mille-Feuille Nabe recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe 🙂
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