大部分的日式白菜千層豬肉鍋都是味噌口味，吃起來濃郁卻不一定很耐吃；所以米飛更喜歡用薑片和番茄燉煮昆布柴魚高湯取代味噌湯底。番茄的酸味不斷刺激食慾，隱約中還有老薑的微辣，是我們家入秋後的鍋物首選！

(English)
When it comes to Japanese“mille-feuille cabbage pork hot pot”, people usually think of miso flavor stock. It’s rich and creamy indeed, however one might stop devouring after few bites. 

I, on the other hand prefer cooking this hot pot with seaweed-bonito flakes broth. The taste of sourness from stewed tomatoes continues stimulating your appetite, somehow you may even find a bit spiciness from ginger. 

This revised“mille-feuille cabbage pork hot pot” is the most signature dish on our autumn menu at home!

白菜千層番茄豚鍋（2人份）

〈鍋底材料〉
番茄 4顆
昆布 1段（約20cm）
柴魚片 10g
老薑20g
水1500ml
鹽巴 1/2茶匙

〈豚鍋材料〉
豬五花肉片 300g(松阪豬亦可）
大白菜 5片完整菜葉
鴻禧菇 1把

〈沾醬材料〉
番茄1顆
洋蔥 10g
穀物白醋 1/2茶匙
醬油 1/2茶匙

白菜千層番茄豚鍋 準備步驟

#1 處理食材 自製高湯

昆布（20cm）泡水過夜、番茄（4顆）切片、老薑（20g）削皮後切厚片、柴魚片（10g）裝入茶袋裡，最後加入水（1500ml）煮沸後，蓋鍋蓋用小火熬煮20分鐘，再加鹽巴（1/2茶匙）調味

Bath dried seaweed（20cm）in a bowl of water overnight. Then add 4 tomatoes （sliced）, 20g ginger(peeled + thickly cut), 10g bonito flakes(in tea bag) and 1500ml water. Boiled all ingredients then add the lid and simmer the broth with low heat for 20 minutes. Finally, add 1/2ts of salt as the finishing touch of the broth.

把所有食材撈起來，但記得把番茄、薑片用一個小碗裝著備用

You may use a colander to filter all ingredients, but remember to put away the stewed tomatoes & gingers for later. 

#2千層擺盤技巧

洗乾淨的大白菜（5片）甩乾水分、攤平。然後在一片菜葉鋪上2～3片松阪豬、再疊上另一片菜葉（重複鋪肉的動作），

Now, rinsed 5 washed cabbage leaves, put them on a flat surface. Pave 2~3 slices of pork neck per cabbage leaf, then add another layer of cabbage leaf on the top ( continue repeating the paving to finish so called “mille-feuille cabbage pork” display)

把所有的白菜和肉片都堆疊在一起後，用刀子俐落地從大白菜根部切成6等份，沿著鍋子外緣順時針擺滿白菜肉片千層，並在鍋子中心鋪上剛才煮湯底用的番茄＆薑片，

Once finishing the “mille-feuille cabbage pork” layers, chop them evenly into 6 portions. Take a deep pot and place chopped “mille-feuille cabbage pork” layers edgeway clockwise. Then put stewed tomatoes & gingers (previously used to make broth) in the middle as showed, 

最後豪邁地把鴻禧菇（1把）『種』到番茄上面，就完成賣相100分的【白菜千層番茄豚鍋】擺盤囉！

Last but not least, “ plant” a bunch of brown beech mushroom on top of the stewed tomatoes. Here comes the “mille-feuille cabbage pork” hot pot flex! 

#3 加高湯煮滾 浮誇上桌

吃之前再加入事前煮好的昆布柴魚番茄薑味高湯，煮滾後、蓋鍋蓋續煮10分鐘，就可以挪上桌開飯啦！

Right before dinner time, just add the seaweed-bonito broth into the pot, boiled for 10 minutes. Grand and glamorous dinner is so ready! 

You may taste the originally flavor of veggie/meat/mushroom yet the golden broth provides with a sense of freshness and elegancy. It’s one of the most convenient ways to prep your meal. One can cook the broth on weekends then froze it. “mille-feuille cabbage pork hot pot” is just minutes away!

日式鍋物的完美沾醬

趁鍋物煮熟所有食材的空檔，可以來準備這款既簡單又能讓風味更顯著的沾醬。將洋蔥（10g）切成碎末、番茄（1顆）挖除中間果肉後切成碎末，連同醬油（1/2茶匙）、穀物白醋（1/2茶匙）混合均勻，就完成囉！

While waiting for hot pot, you may easily prepare this fast & easy dipping sauce with grace! Prepare a saucer, then mix 10g minced onion, 1 minced tomato( scoop the tomato first), 1/2ts soy sauce and 1/2ts vinegar to create this wonderful matching sauce.

新鮮蕃茄製作的沾醬和燉煮後的蕃茄味食材結合再送入口，無論氣味抑或口感都有了立體層次！

自從發現歐洲連鎖亞洲超市「東方行」有賣鮮切火鍋肉片，我真的睡夢中想都在想這道【白菜千層番茄豚鍋】。荷蘭的秋天涼涼的，偶爾下雨，我喜歡端上這鍋溫暖的鍋物，溫柔地驅趕濕氣和涼意。

Fresh homemade dipping sauce together with stewed tomato-flavored ingredients are no doubt a harmonious “symphony” to your taste bud! 

Most “AMAZING ORIENTALs” （Asian supermarket chain store）provide fresh-sliced meat(both beef and pork available) . The idea of having this amazing “mille-feuille cabbage pork” hot pot has stuck in my head since purchasing a carton of sliced pork neck from AMAZING ORIENTAL EINDHOVEN! In such rainy autumn days, It would be suitable to serve as dinner. Both your belly and heart will warm up in no time.

Why English recipe?

讓我忽然決定（？）開啟雙語食譜模式的契機，其實是因為半獸人先生第一週到公司自我介紹時，很得意地跟大家介紹《米飛愛生活》。

殊不知在公司引起巨大迴響，連義大利籍大老闆都在敲碗「跪求英文食譜」！

你們的聲音我都聽到啦！

以後食譜都會中英同步，米飛要來掃除歐洲人「荷蘭食物＝難吃」的陰影創傷囉！