Elegant Mille-feuille Nabe: A Recipe to Win Your Husband’s Heart
Make a Beautiful Mille-feuille Nabe to Send Your Husband Off with a Delicious Meal
My husband is going on a business trip, and I wanted to make him a special meal before he leaves! He loves Shabu-Shabu, so I decided to make Mille-feuille Nabe! It’s as beautiful as it is delicious, perfect for showing your love.
Main Ingredients
- Thinly sliced beef for Shabu-Shabu
- 1 head of Napa cabbage (butter lettuce type)
- 1 bunch of perilla leaves (Shiso)
- 4-5 shiitake mushrooms
- 1 large leek
- 1 onion
- Dried anchovy powder (or powder from boiled anchovies)
- 2 pieces of dried kelp (kombu)
Broth & Seasoning
- 1 Cheongyang pepper (optional, for spicy flavor)
- 4 Tbsp soy sauce
- 2 Tbsp vinegar
- 3 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp minced garlic
- 1 Cheongyang pepper (optional, for spicy flavor)
- 4 Tbsp soy sauce
- 2 Tbsp vinegar
- 3 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Let’s create a rich and flavorful broth! In a pot, add plenty of water. Include 1 onion (washed and can be left with skin for more flavor), 2 pieces of kelp, and anchovy powder. Simmer over medium heat for about 15-20 minutes to develop a deep, savory broth. Remember to remove the kelp once the water starts boiling to prevent a bitter taste. Strain the broth and set aside.
Step 2
The star of Mille-feuille Nabe! Carefully separate the Napa cabbage leaves. Blanch them briefly in boiling water until they are slightly softened but still hold their shape (avoid over-boiling). Lay a blanched cabbage leaf flat, place a perilla leaf on top, and then layer one slice of Shabu-Shabu beef. Repeat this layering process with cabbage, perilla, and beef 2-3 times to create neat stacks. Once layered, cut these stacks into bite-sized portions, about 3-4 cm wide.
Step 3
Building a beautiful base! Line the bottom of your cooking pot with any leftover Napa cabbage scraps or larger chopped pieces. This not only prevents the layered ingredients from sticking to the bottom but also helps maintain the elegant shape of the nabe and enhances the broth’s flavor.
Step 4
Time for presentation and deliciousness! Score the surface of the shiitake mushrooms with decorative cuts – a simple crosshatch or even a flower pattern looks lovely. Arrange the cut Mille-feuille stacks upright in the pot, ensuring the layers are visible. Add the prepared shiitake mushrooms and the leek (sliced diagonally) artistically. Pour the prepared broth over the ingredients until they are mostly submerged. If you like a spicy kick, add the chopped Cheongyang pepper now. Bring the pot to a boil over high heat, then reduce to medium-low, and simmer for about 10-15 minutes, or until all ingredients are cooked through. Enjoy your beautiful and tasty Mille-feuille Nabe!
