Elegant Beef Mille-feuille Nabe: A Visually Stunning Dish
Elegant Beef Mille-feuille Nabe: A Visually Stunning Dish
A Simple Mille-feuille Nabe Recipe Using Bulgogi-style Beef
Introducing a beautiful and delicious Mille-feuille Nabe recipe that’s surprisingly easy to make! This dish is not only pleasing to the eye but also to the palate, perfect for special occasions or a delightful home-cooked meal. Enjoy the harmonious blend of tender beef, crisp vegetables, and a deeply flavorful, clear broth.
Main Ingredients- 1/2 head of Napa Cabbage (separate leaves and prepare)
- 500g Bulgogi-style or Shabu-shabu sliced beef (pat dry with paper towels to remove excess blood)
- A small bunch of Perilla Leaves (Shiitake Mushrooms) (wash and dry thoroughly)
- 4 Shiitake Mushrooms (slice 2 thinly, score the other 2 in an ‘x’ pattern)
- 2 handfuls of Bean Sprouts (wash under running water)
Clear Broth Ingredients- 1 pack of Anchovy and Kelp broth bag
- 4 Tbsp Tsuyu (Japanese soy sauce-based seasoning) (or substitute with soy sauce + kelp broth)
- 2 liters of Water
Yuzu Ponzu Sauce- 2 small Korean shot glasses (soju cups) of Tsuyu (approx. 60ml)
- 3 Tbsp Lemon Juice (approx. 45ml)
- 1/2 small Korean shot glass (soju cup) of prepared Mille-feuille Nabe broth (approx. 15ml)
- 1 Tbsp Yuzu Marmalade (finely chop the yuzu peel pieces)
- 1/2 Korean chili pepper (seeds removed and minced finely)
- 1 pack of Anchovy and Kelp broth bag
- 4 Tbsp Tsuyu (Japanese soy sauce-based seasoning) (or substitute with soy sauce + kelp broth)
- 2 liters of Water
Yuzu Ponzu Sauce- 2 small Korean shot glasses (soju cups) of Tsuyu (approx. 60ml)
- 3 Tbsp Lemon Juice (approx. 45ml)
- 1/2 small Korean shot glass (soju cup) of prepared Mille-feuille Nabe broth (approx. 15ml)
- 1 Tbsp Yuzu Marmalade (finely chop the yuzu peel pieces)
- 1/2 Korean chili pepper (seeds removed and minced finely)
Cooking Instructions
Step 1
First, let’s make the essential clear broth for your Mille-feuille Nabe. Pour 2 liters of water into a pot and add the anchovy and kelp broth bag. Once the water reaches a rolling boil, reduce the heat to medium and simmer for another 1-2 minutes. Then, remove the broth bag to complete the refreshing broth.
Step 2
Add 4 tablespoons of store-bought Tsuyu to the completed broth to enhance its flavor. (You can adjust the amount of Tsuyu according to your preference.) The bits in the photo are shiitake mushroom stems; they were added to the broth for extra flavor, as discarding them felt wasteful. And there you have it – a delicious broth!
Step 3
Now, let’s prepare the Yuzu Ponzu sauce for dipping. In a small bowl, combine 2 small Korean shot glasses (about 60ml) of Tsuyu, 3 tablespoons of fresh lemon juice, and 1/2 small Korean shot glass (about 15ml) of the Mille-feuille Nabe broth you just made. Add 1 tablespoon of yuzu marmalade – if it has large pieces of peel, finely chop them first – and half a Korean chili pepper, finely minced after removing the seeds. Whisk all ingredients together until well combined, and your tangy, sweet, and fragrant Yuzu Ponzu sauce is ready!
Step 4
Now, let’s start layering the Mille-feuille. Place one prepared Napa cabbage leaf at the very bottom. If the white stem part of the cabbage is a bit thick, you can slice it slightly thinner for a better texture after cooking.
Step 5
On top of the cabbage leaf, add a single perilla leaf. The aromatic fragrance of the perilla leaf will enrich the flavors of the beef and vegetables.
Step 6
Next, layer the thinly sliced beef over the perilla leaf. Ensure the slices don’t overlap too much. You can adjust the amount of beef to your liking.
Step 7
Repeat this layering process (cabbage – perilla leaf – beef) about 3 times, creating neat stacks. Once you have your stacks, cut them into 4 equal portions, suitable for serving. You can tuck in the sliced and scored shiitake mushrooms between the layers for an even more appealing presentation.
Step 8
Now, spread a generous amount of the washed bean sprouts evenly across the bottom of your hot pot or deep pan. The bean sprouts will help keep the broth clear and add a pleasant crunch.
Step 9
Arrange the 4-portioned Mille-feuille stacks upright around the edges of the pot, making sure they stand securely. Presenting them like beautiful flowers will enhance the visual appeal of the dish.
Step 10
Fill the gaps between the Mille-feuille with the prepared sliced shiitake mushrooms and the scored shiitake mushrooms. If you have any leftover beef, you can artfully place it on top of the mushrooms. (Feel free to add enoki mushrooms or other ingredients according to your preference.)
Step 11
Finally, pour the prepared broth into the pot, filling it to slightly below half the height of the ingredients. Bring to a boil over high heat, and cook until the beef is done. Your delicious Mille-feuille Nabe is now complete! Enjoy dipping the tender ingredients into the warm broth with the Yuzu Ponzu sauce.
