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  • 2

Mille Feuille Nabe

  • Difficulty
  • Serves
  • Preparation

    20mins

  • Cooking

    10mins

Less Than 30 minsPorkDinnerLunch

What you’ll need

Ingredients

  • Thinly sliced pork 400g
  • Chinese cabbage 1pc

Seasoning

  • Soup Base Broth
  • Lee Kum Kee Japanese Style Pork Bone Broth 1 tbsp.
  • Lee Kum Kee Premium Gold Soy Sauce 3 tbsp.
  • Lee Kum Kee Premium Chicken Bouillon Powder 2 tbsp.
  • Water 1L

Made with
Lee Kum Kee products

Japanese Style Pork Bone Broth 115kg

Convenience Sauce, Soup Base, Japanese and Korean Range

Japanese Style Pork Bone Broth

PremiumGoldSoySauce175L

Soy Sauce

Premium Gold Soy Sauce

Premium Chicken Bouillon Powder msg 1kg

Seasoning Powder, Chicken Powder / Chicken Broth, Soup Base

Premium Chicken Bouillon Powder

How to make it

Wash and cut off the top of cabbage, match 3 leaves of cabbage and 2 sliced pork of similar size.
Align the mille feuille in the sequence and place in a pot with a circle. Save the heart of the cabbage and place in the middle of the pot.
Pour the mixture of soup base broth in a pot, bring it into boil and cook for 10 minutes, then serve.

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