I was excited (and very nervous) about putting my brand new induction-ready donabe through her paces. I had run across a recipe which intrigued me (here).
Who would not be intrigued by a Japanese recipe with a title that includes the words “mille feuille” and doesn’t require a degree in French pastry arts?
Only problem being that it is Christmas Day and about the only places open in my neck of the woods are Chinese restaurants and emergency wards. Not a hope in hell of finding Napa cabbage and/or pork belly.
But hey, I’m not that easily defeated. I had cabbage and I had bacon.
Allow me to introduce you to a Japanese dish made in the French manner of skilled pastry chefs and containing Black forest bacon.
Ready to be subjected to heat.
And ready to eat with a ponzu dipping sauce.
