Vermicular | Pot-au-feu


Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
50 min
Cooking Steps

[LOW] 50 min


⅔ lb block bacon, cut into ½" pieces
8 pieces small sausage
3 onions (750 g total), finely chopped
¼ head cabbage, cut into 4 wedges
8 baby potatoes, skin-on
1 medium carrot (100 g), peeled, halved crosswise and cut into ½" pieces
½ daikon, peeled, halved crosswise and cut into 6 wedges
8 mushrooms

1 bay leaf
1 teaspoon black peppercorns
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

  1. Lay chopped onions on the bottom of the pot and pack remaining ingredients tightly on top. Add bay leaf and peppercorns. Sprinkle with salt and pepper.

  2. Cover and simmer over [LOW] heat for 50 minutes.

  3. Add salt and pepper to your taste.

  • Leave potatoes unpeeled so they don’t absorb soup from other ingredients.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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