Elegant Mille-feuille Nabe: A Visually Stunning and Delicious Hot Pot
The Crown Jewel of Any Table: Effortless and Impressive Mille-feuille Nabe
I tend to cook the foods I love most, as it fuels my passion to create them with extra care and deliciousness. Today, I’m sharing a dish that’s easy, simple, and perfect for gathering around the table: Mille-feuille Nabe. Its beautiful presentation and delightful flavors make it a guaranteed hit!
Main Ingredients- Beef (for Shabu-Shabu) 600g
- 1 head Napa Cabbage (small, like Baby Napa)
- 1 pack Perilla Leaves (approx. 20 leaves)
- 1 bag Bean Sprouts (approx. 200g)
- 1 block Konjac (jelly noodles or sheet)
- 1 pack Shiitake Mushrooms (4-5 mushrooms)
- 1 pack Enoki Mushrooms (1 bag)
- 1 pack Oyster Mushrooms (1 bag)
Broth Ingredients- Dried Anchovies (for broth) 7-8 pieces
- Dashida (or Korean soup soy sauce, soup soy sauce) a little
- 1/2 Onion
- 1/2 Leek (white parts preferred)
- 1.5L Water
Dipping Sauces- Store-bought Sweet Chili Sauce
- Store-bought Yuzu Sauce (or Ponzu sauce, soy sauce with wasabi, etc.)
- Dried Anchovies (for broth) 7-8 pieces
- Dashida (or Korean soup soy sauce, soup soy sauce) a little
- 1/2 Onion
- 1/2 Leek (white parts preferred)
- 1.5L Water
Dipping Sauces- Store-bought Sweet Chili Sauce
- Store-bought Yuzu Sauce (or Ponzu sauce, soy sauce with wasabi, etc.)
Cooking Instructions
Step 1
First, let’s prepare a flavorful broth that will be the base of your Mille-feuille Nabe. In a pot, combine 1.5L of water with the dried anchovies, Dashida, half an onion, and half a leek. Simmer for about 15-20 minutes to extract a clear and deep flavor. Remove the anchovies and leek, and set the broth aside. (Tip: For an extra umami boost, you can also use store-bought bonito flake liquid or a broth sachet.)
Step 2
Now, prepare the fresh ingredients that will be the stars of your Mille-feuille Nabe. Separate the Napa cabbage leaves, wash them thoroughly, and pat dry. Wash the perilla leaves as well. Remove the stems from the shiitake mushrooms and slice them. Trim the base of the enoki and oyster mushrooms and separate them into individual strands. Rinse the bean sprouts and drain. If using konjac, lightly blanch it or use it as is, depending on its form.
Step 3
Lay a perilla leaf on top of a Napa cabbage leaf. Then, layer a piece of shabu-shabu beef over the perilla leaf. Place another perilla leaf on top of the beef, and finally, cover it all with another Napa cabbage leaf. Layering them this way ensures the nabe holds its shape beautifully when cooked.
Step 4
This step is optional but can add a unique texture and visual flair. Incorporate the konjac (jelly noodles or sheet) between the layers of cabbage and perilla leaves for an interesting contrast in texture.
Step 5
Arrange the layered ingredients neatly inside your cooking pot. Placing the wider end of the cabbage leaf at the bottom, followed by the perilla leaves and beef, then topping with another cabbage leaf helps to secure the layers and maintain a good shape. Flipping the perilla leaves to their top side before layering can also create a tidier appearance.
Step 6
Once the ingredients are layered and stacked, carefully cut the bundle into 3 or 4 portions that fit comfortably within your pot. Use a sharp knife to make clean cuts, being mindful not to let the layers become disorganized.
Step 7
Carefully place the cut Mille-feuille portions upright in the pot. Pour enough of the prepared broth to cover the ingredients generously. Bring to a boil over high heat, then reduce to medium-low and simmer for about 5-7 minutes, or until all ingredients are tender. The layers will naturally loosen as they cook.
Step 8
Finally, serve with your choice of store-bought sweet chili sauce and yuzu sauce. Enjoy the delightful combination of warm broth, fresh ingredients, and savory sauces in this exquisite Mille-feuille Nabe!
