Elegant Mille-Feuille Hot Pot: A Visually Stunning Christmas Feast
Elevate Your Festive Table with ‘Mille-Feuille Nabe’ – A Beautiful Christmas Hot Pot Dish
On chilly days, a warm, comforting soup dish is a must! Let’s create a visually stunning beef hot pot, Mille-Feuille Nabe, that’s as beautiful as it is delicious. It’s sure to impress at your table.
Mille-Feuille Nabe Main Ingredients- Napa cabbage or similar leafy cabbage: 20-25 leaves
- Thinly sliced beef for shabu-shabu: 350g
- Fresh shiitake mushrooms: 5 pieces
- Crisp bok choy: 1 bunch
- Flavorful enoki mushrooms: 1 bag
- Aromatic green onion: 1 stalk (white part mainly)
- Minced garlic: 1 Tbsp
Rich and Refreshing Broth Ingredients- Anchovies for broth: 7-8 fish
- Dried anchovies (Dahgomi/Iriko): 5 fish
- Kelp: 1 sheet (approx. 10cm square)
- Daikon radish: A small piece (about 1 thick slice)
- Onion: 1/2
- Green onion: 1/2 stalk (white part)
- Whole black peppercorns: 1 tsp
- Water: 7 cups (approx. 1.4L)
Perfect Accompaniment: Dipping Sauce- Soy sauce (Guk-ganjang or regular): 2 Tbsp
- Mirin (Rice wine): 1 Tbsp
- Plum extract (Maesilcheong): 1/2 Tbsp
- Mustard paste (Yeon-gyeja): 1/2 Tbsp
- Finely minced onion: 2 Tbsp
- Very finely minced chili pepper (Cheongyang chili recommended): 1 (adjust to taste)
- *All measurements are based on standard measuring cups and spoons.
- Anchovies for broth: 7-8 fish
- Dried anchovies (Dahgomi/Iriko): 5 fish
- Kelp: 1 sheet (approx. 10cm square)
- Daikon radish: A small piece (about 1 thick slice)
- Onion: 1/2
- Green onion: 1/2 stalk (white part)
- Whole black peppercorns: 1 tsp
- Water: 7 cups (approx. 1.4L)
Perfect Accompaniment: Dipping Sauce- Soy sauce (Guk-ganjang or regular): 2 Tbsp
- Mirin (Rice wine): 1 Tbsp
- Plum extract (Maesilcheong): 1/2 Tbsp
- Mustard paste (Yeon-gyeja): 1/2 Tbsp
- Finely minced onion: 2 Tbsp
- Very finely minced chili pepper (Cheongyang chili recommended): 1 (adjust to taste)
- *All measurements are based on standard measuring cups and spoons.
Cooking Instructions
Step 1
First, prepare the ingredients for the delicious broth. Slice the daikon radish thinly, and cut the onion and green onion into large pieces. Wipe the kelp gently with a damp cloth. To enhance the umami, lightly toast the dried anchovies and iriko in a dry pan to remove any fishy smell.
Step 2
Combine all the broth ingredients (toasted anchovies, iriko, kelp, daikon, onion, green onion, peppercorns) in a pot. Add 7 cups of water and bring to a boil over high heat. Once boiling, immediately remove the kelp, then reduce the heat to medium-low and simmer for about 15 minutes. Strain the broth through a fine-mesh sieve for a clear liquid.
Step 3
Now, let’s prepare the vegetables. Separate the outer leaves of the bok choy and wash them thoroughly. Slice the green onion diagonally into large pieces (this is for presentation, different from the broth green onion).
Step 4
For the shiitake mushrooms, make decorative cuts to create a star shape. This not only looks beautiful but also helps the mushroom absorb flavors.
Step 5
Prepare the remaining mushrooms. Trim the base of the enoki mushrooms and separate them into smaller clusters if they are too thick.
Step 6
Let’s make the dipping sauce that will elevate your Mille-Feuille Nabe. In a small bowl, combine soy sauce, mirin, plum extract, mustard paste, minced onion, and minced chili pepper. Mix well. To ensure the mustard paste dissolves smoothly without lumps, you can press it through a fine sieve.
Step 7
Now for the core of the Mille-Feuille Nabe: layering! Lay out a cabbage leaf flat. Place some bok choy on top, then cover with another cabbage leaf. Repeat this layering process 3-4 times, stacking them like overlapping leaves. This layered structure helps maintain the shape when cooked.
Step 8
Finish by topping the last layer with a cabbage leaf. This technique ensures that the ingredients stay neatly stacked and don’t fall apart during cooking.
Step 9
Cut the stacked layers into 3-4 equal portions, following the length of the cabbage leaves. Adjust the size to fit your pot’s depth and diameter for an aesthetically pleasing arrangement. To cut cleanly without crushing the ingredients, try holding your knife at a slight angle.
Step 10
Arrange the cut portions neatly in a circular pattern around the bottom of a deep pot. Place the minced garlic in the center, followed by the sliced green onions and the star-shaped shiitake mushrooms. Fill in the gaps with bok choy and enoki mushrooms, creating a beautiful, colorful display.
Step 11
It’s time to cook! Just before serving, pour the broth into the pot. Mix 3 cups of the prepared broth with 1.5 Tbsp soy sauce and 1 Tbsp mirin for seasoning. Pour this mixture into the pot, ensuring the ingredients are about halfway submerged. Bring to a gentle boil.
Step 12
Serve the Mille-Feuille Nabe at the table and let it simmer gently. The warmth and the sight of it bubbling will create a wonderfully inviting atmosphere. As the vegetables and beef cook to tender perfection, they meld beautifully with the rich broth. Dip the cooked ingredients into the prepared sauce for an even more vibrant and complex flavor experience. Enjoy this special dish with your loved ones!
