Elegant Mille-feuille Nabe: A Visually Stunning and Healthy Dish
Mille-feuille Nabe Recipe for a Special Occasion
A harmonious blend of colorful vegetables and tender beef! This visually appealing Mille-feuille Nabe is a special dish perfect for the whole family, as even picky eaters will enjoy the delicious vegetables. The process of layering the ingredients while the broth simmers adds to the fun and enjoyment of creating this meal.
Ingredients- Thinly sliced beef (for shabu-shabu or bulgogi) 400g
- 1 head of Napa cabbage (Bae추)
- 1 pack of enoki mushrooms
- 2 bundles of perilla leaves (Kkaennip)
- 3 shiitake mushrooms
- 2 heads of bok choy (Cheonggyechae)
- 3 anchovy and kelp broth packs
- 1/2 onion
Seasoning and Dipping Sauces- 5 Tbsp soy sauce
- 1 tsp red pepper flakes
- 1 tsp sesame oil
- Pinch of black pepper
- Pinch of yellow mustard
- Chili sauce or honey mustard (optional)
- 5 Tbsp soy sauce
- 1 tsp red pepper flakes
- 1 tsp sesame oil
- Pinch of black pepper
- Pinch of yellow mustard
- Chili sauce or honey mustard (optional)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Mille-feuille Nabe by washing them thoroughly. Wash the Napa cabbage, bok choy, enoki mushrooms, shiitake mushrooms, onion, and perilla leaves under running water and pat them dry. Gently pat the beef slices with paper towels to remove any excess blood for a cleaner taste.
Step 2
To create a deep and flavorful broth, use the anchovy and kelp broth packs. In a pot, add 900ml of water and 2 broth packs, then bring to a boil. (If you plan to use the broth for other dishes, feel free to increase the amount of water and broth packs.)
Step 3
Trim the bottom ends of the enoki mushrooms. This helps them stay together and maintain a neat appearance when assembled.
Step 4
Cut off the hard base of the Napa cabbage. Carefully peel off the leaves one by one, wash them thoroughly, and set aside. If the leaves are very large, you can cut them into more manageable sizes.
Step 5
Once all the ingredients are prepped and neatly arranged, your Mille-feuille Nabe is ready to be assembled. Seeing the beautifully organized ingredients hints at the delicious outcome.
Step 6
The star of the Mille-feuille Nabe is the beef. For thinly sliced beef (shabu-shabu or bulgogi style), lightly press with paper towels to remove any blood. This ensures a clean flavor without any gamey notes.
Step 7
Now, let’s assemble the beautiful Mille-feuille Nabe! Start by layering the Napa cabbage leaves, followed by perilla leaves, then beef slices, and repeat with more Napa cabbage. Stack these layers neatly. Once assembled, cut the stack into 2 or 3 sections that will fit snugly into your pot, and stand them upright.
Step 8
At the bottom of the pot, place the thinly sliced onions. Arrange the prepared enoki mushrooms and shiitake mushrooms on top. For added texture and flavor, you can also include bean sprouts or oyster mushrooms, according to your preference.
Step 9
Simply pour the prepared broth into the pot and let it simmer to create your delicious Mille-feuille Nabe! Once it starts boiling, reduce the heat to medium and cook until all the ingredients are tender. Mix the seasoning ingredients together to create a dipping sauce, or enjoy with chili sauce or honey mustard for a variety of flavors. Enjoy this delightful meal that is as pleasing to the eyes as it is to the palate!
