Exquisite Millefeuille Nabe (Layered Hot Pot)
Millefeuille Nabe :: The Ultimate Home Party Broth Dish with a Savory Soy Dipping Sauce
With Christmas this weekend and the year-end holidays just around the corner, it’s the perfect time for festive gatherings! If you’re hosting a home party, a heartwarming broth dish is a must. Millefeuille Nabe is truly the best choice for a party broth, boasting exceptional flavor and stunning visual appeal.
Main Ingredients- Thinly sliced beef (for Shabu-Shabu)
- Napa cabbage (whole)
- Perilla leaves (washed clean)
- Bean sprouts (washed under running water)
- Bok choy (trimmed and washed clean)
- Mushrooms (e.g., enoki or shiitake, trimmed and separated)
- Anchovy and kelp broth
Seasoning & Sauce- 1 Tbsp Mirin
- 3 Tbsp Beomil Soy Sauce
- Gompyo Jangajji Soy Sauce (for dipping sauce)
- Prepared mustard (for dipping sauce)
- 1 Tbsp Mirin
- 3 Tbsp Beomil Soy Sauce
- Gompyo Jangajji Soy Sauce (for dipping sauce)
- Prepared mustard (for dipping sauce)
Cooking Instructions
Step 1
Carefully separate the leaves of the Napa cabbage. Wash the perilla leaves thoroughly and pat them dry. Prepare the thinly sliced beef. Layer the Napa cabbage leaves, perilla leaves, and beef slices one by one. A common layering order is ‘cabbage – perilla leaf – beef’. For the thicker ribs of the Napa cabbage, make a small cut or gently flatten them to ensure tenderness when cooked.
Step 2
Once layered, cut the entire stack into 3 or 4 equal portions, sized to fit vertically within your pot. Try to keep the layers intact while cutting to maintain the beautiful structure.
Step 3
In a wide pot, spread a generous layer of washed bean sprouts at the bottom. Arrange the cut Millefeuille stacks around the edges of the pot, with the cut sides facing up to showcase the layers. Place the prepared mushrooms (like enoki or shiitake) in the center.
Step 4
Pour in the prepared anchovy and kelp broth. Once the broth comes to a boil, add 3 tablespoons of Beomil Soy Sauce and 1 tablespoon of mirin to season. Adjust the seasoning to your preference; a clear and refreshing broth is key.
Step 5
Prepare a delicious dipping sauce to accompany the Millefeuille Nabe. In a small bowl, combine Gompyo Jangajji Soy Sauce with prepared mustard, adjusting the amount of mustard to your taste. The savory depth of the soy sauce paired with the gentle kick of mustard creates a perfect harmony.
Step 6
Place the pot on your dining table and bring the broth to a gentle boil. Dip the tender, cooked layers of vegetables and meat into the prepared sauce and savor the rich flavors. This dish is perfect for creating warm and memorable moments during your year-end celebrations!
