Mille-Feuille Nabe (ミルフィーユ鍋)

In a saucepan, combine 5 cups water and the 2 dashi packets/boxes. Bring to a boil over medium heat.

When it reaches a boil, reduce heat slightly (medium–low) and simmer for 2–3 minutes to extract the dashi flavor.

Remove and discard the spent dashi packets/solids if using sachets. Add 2 tablespoons sake, 1 tablespoon soy sauce, and 1 teaspoon salt (and ground pepper to taste). Turn off the heat and cover the saucepan to keep the broth hot.

While the broth rests, prepare aromatics: finely chop the ginger and thinly slice the green onions.

Prepare the napa cabbage: cut the head in half lengthwise, remove the root/core, then cut each half into quarters lengthwise so you have long sections you can separate into leaves. Rinse the leaves and drain thoroughly.

Assemble the mille-feuille stacks: lay one cabbage leaf flat and place one slice of pork belly on top. Place another cabbage leaf on top of the pork, then another pork slice, alternating until you have layered several leaves and pork slices (one pork slice between each cabbage leaf). Repeat to make enough stacked rolls to fit your pot.

Place the layered cabbage-and-pork stacks upright and tightly packed around the inside edge of a large pot, working toward the center so the stacks lean inward. Pack them snugly; when the pot is full the layers will compress into the simmering broth.

If you have remaining layers or want extra aroma, tuck some of the chopped ginger between layers or on top of the stacks.

Carefully pour the prepared hot dashi broth into the pot around the stacks (do not pour directly over the top to avoid disturbing the layers). Cover and place over medium heat.

When the broth comes to a boil, reduce to medium–low and simmer, covered, until the napa cabbage is tender and the pork is cooked through (pork will take about 8–10 minutes).

When done, transfer portions to bowls or a large serving plate. Sprinkle with sliced green onions and shichimi togarashi. Serve immediately with dipping sauces if desired.