Photographers Karissa and Linhbergh from gondirtin took their camper van on an adventure to Baja California, soaking in the ocean breeze and the beauty of nature. Along the way, they embraced the ritual of preparing balanced meals and brought along their enamel KAKOMI and FORIS collections for a touch of elegance to their outdoor dining. On the journal, they’re sharing one of their favorite on-the-road recipes: Mille-Feuille Nabe, a quick and nourishing dish perfect for life on the go.
Ingredients
SERVES 4
Prep time: 15 min
Cook time: 20 min
Cabbage & Meat:
- 1lb of thin sliced beef
-½ a napa cabbage
-6 bunches of perilla leaves
-1 pack of shimeji mushrooms
- 2 cups of jasmine rice
- 2 stalks of green onions
For the Broth:
- ½ cup of soy sauce
-2 ½ Tbsp of mirin
-⅔ cup of water
- 2 Tbsp of dashi powder
Ponzu Dipping Sauce
- ¼ cup soy sauce
-¼ cup lemon juice
-2 Tbsp mirin
- ¼ cup of water
- 1 tsp of dashi powder
- 1 stalk of green onions
- togarashi chili seasoning (optional)
Instructions:
The cabbage layers: Start by cutting the half cabbage long ways in half then cut about an inch of the bottom of the cabbage to release the individual leaves. Then the layering starts. Put down a cabbage leaf, then two shiso/sesame leaves, followed by two pieces of thin sliced beef. Repeat this process until you have two tall stacks of cabbage, shiso/sesame leaves, and beef from the original two halves of cabbage.
Cut each stack into 1/3rds and place each 1/3rd stack into the 2L KINTO KAKOMI IH enamel pot. Any loose bits of cabbage can be thrown into the center of the pot. Add a bundle of shimeji mushrooms into the center of the pot. Chop the two green onions and sprinkle on top of everything in the pot. Set the pot aside to prep the broth.
The broth: In a bowl, mix together 2 tsp of dashi powder, ½ cup of soy sauce, 2 ½ Tbsp of mirin, and ⅔ cup of water. Stir to incorporate all the ingredients. Pour the broth mixture over the top of the cabbage and meat layering
The sauce: In a smaller bowl for dipping, combine ¼ cup soy sauce, ¼ cup lemon juice, 2 Tbsp mirin, ¼ cup of water, 1 tsp of dashi powder, and one chopped green onion stalk. Optionally, sprinkle on togarashi chili seasoning for added spice to the dipping sauce.
The cook: On a stove, bring the pot to a boil, then place it on a low simmer for 15-20 minutes. You’ll know when the cabbage is cooked when it's softer and no longer looks like the bright green, spry, and fresh self it once was.
