As a half Japanese person I’m trying to commit to making more Japanese food. My family was raised in Hawaii so I grew up eating mostly Hawaiian food and not Japanese so unfortunately I have almost no knowledge or experience with authentic recipes. Hoping to change that though so I’ll be experimenting as much as I can! ☺️
by sparksedx
11 comments
Are you calling it Mille-feuille due to the layering?
It’s kind of just default to layer like this isn’t it?
Wow this looks really pretty. I tried making this at home and it was so ugly. My Napa cabbage stems were too thick. Only the leafy parts worked well. We used lean kurobuta pork and it wasn’t as tender as I would hv appreciated.
Great job. 👏
I’ve been wanting to try this for a while! Which recipe did you use? Did you enjoy it?
I would always call this shabu shabu as a kid haha
The white things look like mushrooms.
Mmmm can ya post the finished version too?
I dont know whats happening here but I think I would like it.
It’s beautiful!
How was it?
As a shortcut hack for this, I recommend trying those Daisho nabe stocks in the future. They come in various flavors and are all pretty good!
Looks great!
Looks delish!