Mille-feuille Nabe: An Easy and Delicious Hot Pot for Everyone
Mille-feuille Nabe: An Easy and Delicious Hot Pot for Everyone
Effortlessly Delicious Mille-feuille Nabe: Impress with Flavor and Presentation
This recipe is perfect for even the most inexperienced cooks! It’s incredibly delicious and looks stunning too. A truly wonderful hot pot dish! ^^
Main Ingredients- 500g thinly sliced beef for Shabu-Shabu
- 1/2 head of Napa cabbage (use large leaves, about 8-10 leaves)
- 30 perilla leaves (fresh and tender ones are best)
- 100g enoki mushrooms
- 100g shiitake mushrooms
- 100g king oyster mushrooms
- 100g oyster mushrooms
- 200g bean sprouts (washed thoroughly)
Broth Ingredients- 5 dried anchovies for broth (heads and guts removed)
- 1 sheet of dried kelp (kombu), approx. 10×10 cm
- 5 cups water (approx. 1,000ml)
- 2 Tbsp soy sauce for soup (gukganjang)
- 2 tsp salt (or to taste)
- 1 pinch of black pepper
Dipping Sauce Ingredients- 3 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 Tbsp vinegar
- 1 pinch of black pepper
- 1 Tbsp minced garlic
- 1 tsp coarse red pepper flakes (gochugaru)
- 5 dried anchovies for broth (heads and guts removed)
- 1 sheet of dried kelp (kombu), approx. 10×10 cm
- 5 cups water (approx. 1,000ml)
- 2 Tbsp soy sauce for soup (gukganjang)
- 2 tsp salt (or to taste)
- 1 pinch of black pepper
Dipping Sauce Ingredients- 3 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 Tbsp vinegar
- 1 pinch of black pepper
- 1 Tbsp minced garlic
- 1 tsp coarse red pepper flakes (gochugaru)
Cooking Instructions
Step 1
1. **Prepare the Broth:** First, remove the heads and guts from the dried anchovies; this prevents bitterness and a fishy smell. Place the anchovies and the sheet of kelp in a pot with 5 cups of cold water. Bring to a boil over medium heat. Once boiling, remove the kelp immediately to avoid a bitter taste. Reduce the heat to low, add 2 Tbsp soy sauce for soup and 2 tsp salt, and let it simmer for 20 minutes to develop a rich flavor. Strain the broth through a fine-mesh sieve, removing the anchovies, and add a pinch of black pepper. This results in a clear and savory broth. 2. **Drain the Beef:** Gently press the thinly sliced beef with paper towels to remove excess moisture. This step ensures a cleaner flavor in your nabe.
Step 2
3. **Prepare Vegetables and Mushrooms:** Wash the Napa cabbage leaves thoroughly. Separate the large leaves and pat them dry. Wash the perilla leaves and ensure they are completely dry. Trim the ends of the shiitake, king oyster, and oyster mushrooms, and prepare them into bite-sized pieces. For enoki mushrooms, trim the base and separate the strands. Make sure all vegetables and mushrooms are well-drained to prevent the broth from becoming watery.
Step 3
4. **Layer the Ingredients:** On a large cutting board or work surface, lay out a Napa cabbage leaf. Place a perilla leaf on top of the cabbage, followed by a layer of thinly sliced beef. Repeat this layering process (cabbage-perilla leaf-beef) about 4 times. Layering helps the nabe hold its shape beautifully when cooked.
Step 4
5. **Cut into Portions:** Cut the layered ingredients from step 4 into three equal portions. This makes them easier to arrange in the pot and cook evenly.
Step 5
6. **Assemble and Cook:** Line the bottom of a deep hot pot with a generous layer of the washed bean sprouts. Carefully arrange the cut layered ingredients (from step 5) upright inside the pot, packing them snugly. In the center of the pot, artfully arrange the prepared shiitake, king oyster, oyster, and enoki mushrooms. Pour the prepared clear broth over the ingredients, ensuring they are mostly submerged. Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer until all ingredients are tender and cooked through. **Make the Dipping Sauce:** In a small bowl, mix together 3 Tbsp soy sauce, 1.5 Tbsp sugar, 2 Tbsp vinegar, 1 Tbsp minced garlic, 1 tsp coarse red pepper flakes, and a pinch of black pepper. Serve the Mille-feuille Nabe hot, and enjoy dipping the cooked ingredients into the flavorful sauce! ~^0^~
