Elegant and Delicious Mille-feuille Nabe: A Perfect Dish for Entertaining
Making Beautiful Mille-feuille Nabe Easily at Home for Special Occasions
Planning a special meal for the year-end holidays and loved ones? We’ve prepared a ‘Mille-feuille Nabe’ recipe that’s wonderful to enjoy with family and friends on Christmas or any anniversary. It’s not only visually stunning but also incredibly delicious, making it a universally loved dish. Try making this exquisite Mille-feuille Nabe at home, no less impressive than a restaurant’s!
Main Ingredients
- Beef for Shabu-shabu, 1kg (thinly sliced)
- Crown Daisy (Crown Muchim) or Napa Cabbage 1 head (leaves separated)
- Perilla Leaves, 100g (generous amount)
- Enoki Mushrooms, 1 small pack (ends trimmed)
- Oyster Mushrooms, 50g (ends trimmed)
Broth and Seasoning
- Anchovy and Kelp Broth, 1L (store-bought or homemade)
- Mirin or Cooking Sake, 2 Tbsp
- Minced Garlic, 1 tsp
- Onion, 1 (cut in half)
- Anchovy and Kelp Broth, 1L (store-bought or homemade)
- Mirin or Cooking Sake, 2 Tbsp
- Minced Garlic, 1 tsp
- Onion, 1 (cut in half)
Cooking Instructions
Step 1
Let’s start by making a delicious broth. Pour 1L of anchovy and kelp broth into a pot. Add the onion, cut in half. This will add a subtle sweetness from the onion, resulting in a richer and more profound flavor.
Step 2
Now, wash and prepare the vegetables. Separate the leaves of the crown daisy (or napa cabbage) and wash them. Rinse the perilla leaves thoroughly and pat them dry. For the enoki and oyster mushrooms, trim off the tough ends.
Step 3
It’s time to assemble the Mille-feuille! Place a leaf of crown daisy (or napa cabbage) down, then layer a perilla leaf on top. Follow this with a thin slice of beef, arranging the ingredients neatly. Layering them this way is the secret to a beautiful presentation and excellent taste.
Step 4
Ensure the thinly sliced beef for shabu-shabu is spread out. Trim the stacked beef and vegetables to about 5-7 cm in height to fit comfortably in the pot. Pre-cutting them like this makes cooking and eating much easier.
Step 5
Arrange the prepared ingredients attractively in the pot, stacking them neatly. Line the edges of the pot with the cabbage-perilla-beef layers, and in the center, artfully place the enoki and oyster mushrooms. Pour the prepared broth over everything. Once it begins to boil, the ingredients will naturally sink into the broth as they cook, so you can enjoy them by scooping them out with the broth. Adding 2 Tbsp of mirin and 1 tsp of minced garlic to the broth will enhance the umami flavor.
