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Nappa Cabbage & Pork Mille-feuille

By Mitsuwa Marketplace on 09/28/2013

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Ingredients: For 4 servings
1/2 Nappa Cabbage
2 tbsp. Soy Sauce
14 oz. thin sliced pork
2 tbsp. Cooking Sake
2.8 oz. Vermicelli
1 tbsp. Soup Stock
2 inch Ginger
2 cups Water
1 pack Shimeji Mushroom Ponzu (Seasoned Soy sauce w/ Citrus)


1. Cut ginger into thin strips. Remove base from Shimeji and rinse. Run hot water over vermicelli.
2. Separate nappa cabbage leaves, place a leaf and put pork on top and repeat with five layers,
put a leaf on top and cut into 2” wide portions.
3. Place each portion in a pot tightly and put shimeji and vermicelli.
4. Cover and cook until they get tender.
5. Dip them in Ponzu before eating. Enjoy!