Elegant and Warm Millefeuille Nabe Recipe
Perfect for Chilly Weather! Golden Millefeuille Nabe Recipe
When you crave a warm, comforting broth on a crisp, cool day, this Millefeuille Nabe is the perfect dish to make! Its beautiful and elaborate presentation makes it incredibly popular for entertaining guests. Enjoy a cozy meal with this elegant and delicious hot pot.
Main Ingredients- Beef (shabu-shabu style or thinly sliced for bulgogi) 300g
- Napa Cabbage 1/2 head (leaves separated)
- Perilla Leaves (Kkaennip) 10-15 leaves
- Bok Choy 3 heads (trimmed at the base)
- Enoki Mushrooms 1 bunch (trimmed at the base)
- Shiitake Mushrooms 2 pcs (trimmed at the base)
- Oyster Mushrooms 1 pack (trimmed at the base)
Flavorful Broth Ingredients- Water 1000ml (1 liter)
- Tsuyu (Japanese mentsuyu) 2 Tbsp (or 2 Tbsp soy sauce + dashi)
- Korean Soup Soy Sauce 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
Tangy Dipping Sauce Ingredients- Soy Sauce 4 Tbsp
- Sugar 2 Tbsp
- Lemon Juice 3 Tbsp (freshly squeezed recommended)
- Vinegar 2 Tbsp (apple cider or brown rice vinegar)
- Water 1 Tbsp
- Water 1000ml (1 liter)
- Tsuyu (Japanese mentsuyu) 2 Tbsp (or 2 Tbsp soy sauce + dashi)
- Korean Soup Soy Sauce 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
Tangy Dipping Sauce Ingredients- Soy Sauce 4 Tbsp
- Sugar 2 Tbsp
- Lemon Juice 3 Tbsp (freshly squeezed recommended)
- Vinegar 2 Tbsp (apple cider or brown rice vinegar)
- Water 1 Tbsp
Cooking Instructions
Step 1
First, prepare all your ingredients. For the beef, gently pat it with paper towels to remove excess blood. Separate the leaves of the napa cabbage and wash the perilla leaves, then pat them dry. For the bok choy, trim the very bottom to tidy up the roots. Trim the woody bases off the enoki, shiitake, and oyster mushrooms. Preparing the ingredients this way ensures the millefeuille will stack beautifully and hold its shape.
Step 2
Now, let’s make the delicious broth. In a pot, combine 1000ml (1 liter) of water, 2 Tbsp of tsuyu, 1 Tbsp of Korean soup soy sauce, and 2 Tbsp of cooking wine. This combination alone creates a rich and savory broth, but you can enhance it further by adding a piece of dried kelp (dashima) or dried anchovy heads while simmering. Bring the broth to a boil over high heat, then reduce to medium-low and simmer for about 5 minutes to let the flavors meld.
Step 3
Here comes the star of Millefeuille Nabe – layering! On a large plate or cutting board, place a napa cabbage leaf as the base. Layer a perilla leaf on top, followed by a slice of beef. Add another perilla leaf, then arrange some vegetables (like bok choy or mushrooms) neatly. Continue layering ingredients in this fashion. Using napa cabbage as the foundation is key to keeping the stack stable and preventing it from falling apart. Assemble your layers beautifully!
Step 4
It’s time to cut the layered stacks into manageable portions. Using a sharp knife, slice the stacks into 3 to 4 equal pieces. Cutting them too thinly might cause them to lose their shape, so aim for a moderate thickness. This makes them easy to arrange in the pot and ensures even cooking.
Step 5
Arrange the cut vegetable and beef stacks in your cooking pot. Fill in the spaces with the remaining mushrooms (enoki, shiitake, oyster). You can place them in the center or artfully around the edges. The goal is to make it look abundant and visually appealing, much like a bouquet. This beautiful arrangement is part of the charm of Millefeuille Nabe.
Step 6
Let’s prepare the delightful dipping sauce that complements the Millefeuille Nabe. In a small bowl, whisk together 4 Tbsp of soy sauce, 2 Tbsp of sugar, 3 Tbsp of lemon juice, 2 Tbsp of vinegar, and 1 Tbsp of water. The lemon juice and vinegar add a refreshing tang, cutting through any richness and keeping the dish light. Feel free to adjust the sugar or vinegar to your preference.
Step 7
Finally, pour the prepared broth into the pot, ensuring the ingredients are mostly submerged. Bring it to a boil over high heat, then reduce to medium-low and simmer for about 5-7 minutes, or until the vegetables are tender and the beef is cooked through. Once the greens are wilted and the beef is no longer pink, your delicious Millefeuille Nabe is ready! Serve hot and dip the ingredients into the prepared sauce. It’s a truly wonderful dish, perfect for dinner parties or special occasions.
