Step 1

Let’s prepare a wonderfully warming winter dish: Mille-feuille Nabe! You’ll need a pot approximately 23cm in diameter and 8cm in height. This recipe serves 2-3 people.

Step 2

First, prepare the star ingredients. Wash 12 Napa cabbage leaves, 8 slices of shabu-shabu beef (about 6cm*9cm), and 16 Bok choy leaves thoroughly.

Step 3

Now, let’s assemble! Layer a cabbage leaf, followed by a slice of beef, and then two Bok choy leaves. Repeat this layering process to create a total of 4 beautiful stacks.

Step 4

For the final layer, place a cabbage leaf on top, folding it inwards. This helps to firmly hold all the ingredients together, maintaining a lovely shape.

Step 5

Cut the assembled stacks into manageable pieces for your pot, about 6cm in length. This size makes them easy to stand upright in the pot.

Step 6

Line the bottom of your pot with a generous layer of bean sprouts. They add a refreshing touch to the broth and help to elevate the ingredients. You can also finely chop and add any leftover green parts of the Bok choy.

Step 7

Carefully arrange the cut stacks of ingredients upright in the pot, ensuring the cut surfaces are visible. Arrange them like a beautiful bouquet.

Step 8

Once the layers are arranged, fill the center of the pot generously with white enoki mushrooms (or other mushrooms like oyster mushrooms).

Step 9

Filling the center with mushrooms not only enhances the visual appeal but also adds a wonderful earthy flavor and a pleasant chewy texture to the broth.

Step 10

Now, let’s make the broth that gives Mille-feuille Nabe its signature flavor. In 8 cups (approx. 1.4L) of water, add dried anchovies, dried shrimp, dried pollack skin (if using), dried chili peppers (for spice), half an onion, and a sheet of kelp. Bring to a boil, then remove the kelp immediately. Add mushrooms and simmer for another 10 minutes. Remove the mushrooms to use as a garnish.

Step 11

Add 1 Tbsp of fish sauce for an added layer of savory depth.

Step 12

Stir in 1 Tbsp of soy sauce to enrich the broth’s flavor.

Step 13

Finally, season with salt to your liking. A pinch of black pepper can also be added for extra aroma, if desired.

Step 14

Have about 7 cups (1.4L) of the hot broth ready.

Step 15

Pour the prepared broth over the ingredients in the pot, filling it about two-thirds of the way up. Cover and bring to a boil.

Step 16

Step 17

Whisk the mixture with a whisk or spoon until the honey is fully dissolved. This ensures the sauce has a balanced sweetness.

Step 18

Prepare 4 egg yolks to serve with the ponzu sauce. (This is optional, but adding them creates a richer, creamier dipping sauce).

Step 19

Gently whisk the egg yolks into the ponzu sauce. This will result in a smooth and delectable dipping sauce.

Step 20

As the Mille-feuille Nabe begins to boil, skim off any foam that rises to the surface. This helps to maintain a clear and clean broth.

Step 21

Once the beef is cooked through and the cabbage and Bok choy are tender (usually about 5-7 minutes of simmering), it’s ready to serve.

Step 22

Carefully ladle the Mille-feuille Nabe into individual bowls.

Step 23

Take a piece of the warm Mille-feuille Nabe, dip it into the ponzu sauce (especially the one mixed with egg yolk), and savor the incredible flavor. It’s truly a taste that will make you exclaim ‘Wow!’

Step 24

Don’t forget to enjoy the chewy mushrooms and the crispness of the bean sprouts. The combination of vegetables and meat is wonderfully delicious.

Step 25

Towards the end of your meal, when most of the ingredients have been enjoyed, add udon noodles to the remaining broth and cook. This makes for a satisfying final course.

Step 26

The udon noodles cooked in the flavorful, savory broth are the perfect way to finish your meal. Enjoy a wonderful time with your loved ones over this comforting Mille-feuille Nabe!