Elegant Mille-feuille Nabe (Layered Cabbage Hot Pot)
Perfect for a Rainy Day! Cozy Up with a Hearty Mille-feuille Nabe.
Craving Shabu-shabu? This homemade Mille-feuille Nabe offers a delicate broth and fresh ingredients for a satisfying meal.
Main Ingredients
- 1 head of Napa cabbage (round type, ‘Albaegi’)
- 3 bunches of perilla leaves
- 1 lb (approx. 600g) thinly sliced beef for shabu-shabu
- 1 packet of enoki mushrooms
- 1 packet of bean sprouts (approx. 200g)
Broth Ingredients
- 5 cups water (1000ml)
- 1 cup Tsuyu (Japanese mentsuyu sauce) (or 1 cup soy sauce + 2 cups dashi stock)
- 5 cups water (1000ml)
- 1 cup Tsuyu (Japanese mentsuyu sauce) (or 1 cup soy sauce + 2 cups dashi stock)
Cooking Instructions
Step 1
First, prepare the thinly sliced beef meant for shabu-shabu. Gently pat it with paper towels to remove any excess moisture; this will result in a cleaner flavor.
Step 2
Separate the Napa cabbage leaves one by one and wash them thoroughly. Rinse the perilla leaves under running water and pat them dry.
Step 3
Wash the bean sprouts carefully to remove any dirt and drain them well. Trim the tough ends of the enoki mushrooms and separate them into smaller clusters.
Step 4
Now, let’s assemble the layers, which is the key to Mille-feuille Nabe. Lay a Napa cabbage leaf flat, then place a layer of beef over it, ensuring no overlap. Top with a perilla leaf, and then repeat the layering of cabbage, beef, and perilla leaves about 3 to 4 times. Once you have a nice stack, cut it into three equal portions. This creates the beautiful, layered effect.
Step 5
In your hot pot or a wide, shallow pot, spread the prepared bean sprouts evenly on the bottom. Arrange the cut cabbage-beef-perilla stacks upright on top of the bean sprouts. Place the enoki mushrooms in the center to create an attractive presentation. Your Mille-feuille Nabe is now beautifully assembled!
Step 6
Let’s make a clear and flavorful broth. In a pot, combine 5 cups of water and 1 cup of Tsuyu sauce. If you don’t have Tsuyu, you can substitute it with 1 cup of soy sauce mixed with 2 cups of cool dashi stock for a similar savory base.
Step 7
Carefully pour the prepared broth over the assembled ingredients in the pot. Don’t worry if the ingredients aren’t completely submerged. Bring the broth to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5-7 minutes, or until the vegetables are tender and the beef is cooked through.
Step 8
Serve with a dipping sauce tailored to your taste. I made a simple yet delicious sauce by mixing some of the hot pot broth with soy sauce, vinegar, and a touch of sugar. Enjoy your warm and comforting Mille-feuille Nabe!
