Mille-feuille Nabe
Hearty Hot Pot: Mille-feuille Nabe with Ponzu Sauce for a Chilly Day
It’s been a bit chilly since the rain over the weekend, hasn’t it? I was feeling the cold today, so I decided to make Mille-feuille Nabe for dinner – a dish that’s surprisingly easy to make at home and perfect for this kind of weather! Adding a homemade ponzu sauce with lemon from my fridge made it even more delicious than restaurant-style shabu-shabu. Let’s start making this beautiful and tasty hot pot dish, Mille-feuille Nabe!
Broth- 1 Broth tea bag (or homemade dashi)
- 1 Tbsp Soy Sauce
- A pinch of Black Pepper (to taste)
Main Ingredients- 1 Napa Cabbage (small)
- 1/2 bunch Chives
- 1 bunch Perilla Leaves (Shiso)
- 2 King Oyster Mushrooms
- 1 Enoki Mushroom
- 400g Sliced Beef for Shabu-shabu
Homemade Ponzu Sauce- 4 Tbsp Soy Sauce
- 1 Lemon (juiced, about 3 Tbsp)
- 2 Tbsp Honey (or corn syrup/oligo syrup)
- 1/4 Onion (finely minced)
- 1/2 stalk Green Onion (white part, finely minced)
- 2 Korean Green Chilies (optional, finely minced)
- 1 Napa Cabbage (small)
- 1/2 bunch Chives
- 1 bunch Perilla Leaves (Shiso)
- 2 King Oyster Mushrooms
- 1 Enoki Mushroom
- 400g Sliced Beef for Shabu-shabu
Homemade Ponzu Sauce- 4 Tbsp Soy Sauce
- 1 Lemon (juiced, about 3 Tbsp)
- 2 Tbsp Honey (or corn syrup/oligo syrup)
- 1/4 Onion (finely minced)
- 1/2 stalk Green Onion (white part, finely minced)
- 2 Korean Green Chilies (optional, finely minced)
Cooking Instructions
Step 1
First, prepare the broth by simmering a broth tea bag (or kombu and anchovies) in plenty of water until flavorful. Season it with 1 tablespoon of soy sauce and a pinch of pepper. It’s best to let the broth cool down completely before using it. Using your own ingredients for the broth can add an extra layer of flavor.
Step 2
Wash all the vegetables thoroughly, including the napa cabbage, perilla leaves, and chives, and pat them dry. Today, I prepared some high-quality Korean beef for my husband who’s been stressed with work – because delicious food makes everything better!
Step 3
Line the bottom of your hot pot with a generous amount of enoki mushrooms (or any other mushrooms you have on hand, like oyster mushrooms). Mushrooms add a wonderful umami depth to the broth.
Step 4
Lay out a napa cabbage leaf, place a perilla leaf on top, then a layer of thinly sliced beef, followed by chives. Repeat this layering process with another napa cabbage leaf, perilla leaf, and beef. The chives add a lovely aromatic touch, but they can be omitted if you don’t have them.
Step 5
Layering the ingredients about 3 to 4 times makes them easier to cut and arrange beautifully in the pot. Feel free to adjust the number of layers to your preference.
Step 6
Once layered, cut the stacked ingredients into 3 or 4 sections using a knife. Carefully arrange these sections around the edge of the hot pot, filling it up neatly.
Step 7
Cutting them into 4 sections fits nicely into the pot. You can adjust the number of cuts based on the size and depth of your pot. Making Mille-feuille Nabe is surprisingly easy and the presentation is always stunning!
Step 8
Since I couldn’t find shiitake mushrooms, I’m using king oyster mushrooms as a substitute. I’ve cut the caps into decorative shapes to resemble flowers, and the stems can be sliced and added to the hot pot. You don’t need to complicate things; using what you have is the best way to enjoy cooking!
Step 9
Now, let’s make the special ponzu sauce to enhance the flavors of the Mille-feuille Nabe! Finely mince the onion, green onion, and Korean green chilies you have at home.
Step 10
In a bowl, combine 4 tablespoons of soy sauce, about 3 tablespoons of fresh lemon juice, and 2 tablespoons of honey (or corn syrup/oligo syrup). Add the minced onion, green onion, and green chilies, then mix well. Your delicious homemade ponzu sauce is ready! Making ponzu sauce at home is truly simple.
Step 11
Mille-feuille Nabe, aptly named ‘thousand leaves,’ is like a flower blooming in the pot! It’s truly a beautiful dish. It’s been a while since I last made it, and I’m still captivated by its gorgeous appearance.
Step 12
Pour the prepared and cooled broth over the assembled Mille-feuille Nabe until it almost covers the ingredients. Bring it to a boil over medium-high heat, and it’s ready to eat! As a hot pot dish, it gets even richer and more refreshing as it simmers, which is part of the charm of enjoying hot pot.
Step 13
Look at the Mille-feuille Nabe bubbling away deliciously! Even without shiitake mushrooms, the king oyster mushrooms add a unique and lovely touch. The fragrant perilla leaves combined with the sweet cabbage create a truly delightful flavor.
Step 14
To finish off this hearty meal, I added some Korean glass noodles (kal-guksu) towards the end. My husband said this Mille-feuille Nabe was the best homemade shabu-shabu we’ve ever had, which made me so happy! It was just as good as dining at a professional shabu-shabu restaurant.
