Mille-feuille Nabe: Elegant Layers of Beef and Vegetables in Savory Broth
Mille-feuille Nabe: Elegant Layers of Beef and Vegetables in Savory Broth
Super Easy Mille-feuille Nabe: A Visually Stunning and Delicious Hot Pot
Feeling a chill in the air and craving something truly satisfying? Let’s create a beautiful and delicious Mille-feuille Nabe using ingredients you might already have on hand! This dish is not only a feast for the eyes but also incredibly flavorful, perfect for special occasions or a comforting family meal.
Main Ingredients- Beef Chuck (shabu-shabu cut) 300g
- Napa Cabbage 9 leaves
- Perilla Leaves (깻잎) 12 leaves
- Enoki Mushrooms 1/2 bunch
- Shiitake Mushrooms 2 (stems removed)
- Bean Sprouts 3 handfuls (adjust to your preference)
Broth Ingredients- Onion 1 (cut into large chunks)
- Leek 1 (cut into large chunks)
- Cheongyang Peppers (청양고추) 2 (seeds removed, cut into large chunks)
- Shiitake Mushroom Stems 2 (adds mushroom flavor)
- Kombu (Dried Kelp) 3 pieces (approx. 5x5cm)
- Tsuyu (Japanese dipping sauce) 1 cup (use a paper cup or soju cup for measurement, store-bought is fine)
- Onion 1 (cut into large chunks)
- Leek 1 (cut into large chunks)
- Cheongyang Peppers (청양고추) 2 (seeds removed, cut into large chunks)
- Shiitake Mushroom Stems 2 (adds mushroom flavor)
- Kombu (Dried Kelp) 3 pieces (approx. 5x5cm)
- Tsuyu (Japanese dipping sauce) 1 cup (use a paper cup or soju cup for measurement, store-bought is fine)
Cooking Instructions
Step 1
Prepare and Simmer the Broth: In a pot, combine the large chunks of onion, leek, shiitake mushroom stems, cheongyang peppers, kombu, and tsuyu. Bring to a boil over high heat, then reduce to medium-low and simmer gently for about 15 minutes to extract a deep, rich broth. Remove the kombu after 15 minutes to prevent any bitterness.
Step 2
Layer Cabbage and Perilla Leaves: On a large plate or cutting board, lay down one napa cabbage leaf. Place two perilla leaves on top, with their sides facing each other. Arranging them neatly will contribute to the final presentation.
Step 3
Add the Beef: Arrange about 3 strips of thinly sliced beef chuck (shabu-shabu cut) neatly over the layered cabbage and perilla leaves, ensuring the slices don’t overlap too much. The beef will shrink as it cooks, so don’t spread it too thinly.
Step 4
Create Multiple Layers: Continue layering the cabbage, perilla leaves, and beef in sequence, building up to 3-4 layers. You can adjust the height based on your pot size and desired look. Be careful not to stack too high, as it might collapse during cooking. (I stacked mine 3 layers high to prevent it from falling apart.)
Step 5
Shape and Slice: Once layered, stand the stack upright in the pot. Slice the entire stack into about 5 equal portions, making sure they fit comfortably in your pot. Use a sharp knife to cut through cleanly, as the beef can be slippery and shift. If the slices become messy, gently press them together with your hands to reshape.
Step 6
Add Bean Sprouts: Spread a generous handful of washed bean sprouts (about 3 handfuls) evenly across the bottom of the pot. The bean sprouts will soak up the broth, becoming tender and flavorful, and also help prevent the layered ingredients from sticking to the bottom.
Step 7
Arrange and Garnish: Carefully stand the sliced Mille-feuille Nabe pieces upright over the bean sprouts in the pot, arranging them attractively. Place the enoki mushrooms and thinly sliced shiitake mushrooms in the center as a garnish.
Step 8
Pour Broth and Cook: Pour the pre-heated broth into the pot, filling it about two-thirds of the way. Bring to a boil over high heat. Once everything is cooked and the broth is bubbling vigorously, immediately turn off the heat. Overcooking can make the vegetables mushy.
Step 9
Serve and Enjoy: Present the Mille-feuille Nabe directly at the table while it’s hot. Serve with your favorite dipping sauces like chili sauce or soy sauce with wasabi. Enjoy the delightful combination of the clear, savory broth, tender vegetables, and succulent beef!
