Mille-feuille Nabe of Chinese Cabbage and Pork

As it becomes cold and cold day by day, it is the best season to enjoy a Japanese hot pot dish or “nabe.” Here is a recipe for the nabe using a Chinese cabbage that will taste more by exposure to frost.
Main production area of the Chinese cabbage in Aomori Prefecture: Kuroishi City, Misawa City, Hirakawa City, Tohoku-machi, Oirase-Cho

Ingredients [serves 4 serving(s)]

  • 1/4 (750g) Chinese cabbage
  • 1/2 pack (150g) of mizuna (potherb mustard)
  • 400 g thinly sliced pork
  • 5 g of kombu (dried kelp)
  • 8 shiitake mushrooms
  • 250 ml water
  • 3 tbsp of sake
  • 3 tbsp of soy sauce
  • Grated daikon (giant white radish) and ponzu sauce (juice of acidic citrus fruits) for serving, optional


  1. Lay the Chinese cabbage and pork alternately and cut it into 5 cm width.
  2. Cut mizuna into 5 cm. Cut shiitake into easy-to-eat pieces.
  3. Put the kombu in a pot and spread the ingredients of step one. Fill in the gaps with shiitake.
    Tips: It is also delicious to cut Chinese cabbage into a chunk and add all the ingredients to the pot at once.
  4. Add water, sake, and soy sauce, cover with a lid, and heat it for 5 minutes.
  5. When pork is cooked, put mizuna, then ready to serve.
  6. Enjoy it with the grated radish and ponzu sauce as you like.

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