Cold weather reminds hot pot dish to people. Mille-feuille Nabe is the perfect choice for those weather: simple to make, tasty, and visually beautiful. Mille-feuille means 'thousand-leaf', it refers beautiful stack of layers of beef and vegetables. Mille-feuille nabe is one of the dishes that people love but assume are just too hard to make, but that is not true! Why don't you call your close family and friends and share the warmth with Mille-feuille Nabe?
2~3 servings
300g Shabu Shabu beef (top round or inside round)
1 Napa cabbage
100g perilla leaves (or shiso)
200g bock choy
100g shimeji mushrooms (or beech mushrooms)
50g enoki mushrooms
3 shiitake mushrooms
6 cups water
10 dried anchovies
3 piece dried dashima (kelp)
50g daikon (white radish)
3 shiitake mushroom stems
1/2 tablespoons soup soy sauce
2 pinches salt
2 tablespoons soy sauce
1 tablespoon white vinegar
1/2 tablespoon oligosaccharide syrup
1 tablespoon sugar
1 tablespoon minced onion
STEP 1) Combine all broth ingredients into a large pot and boil for 10 mins. Remove dashima (kelp) pieces and boil for another 10 mins. Season the broth with soup soy sauce
STEP 2) Place bock choy on the bottom of the nabe pot. Stack layers of Napa cabbage leaf and beef and cut them according to the height of the pot
STEP 3) Place mushrooms in the middle of the pot, gently pour broth up to 2/3 of the pot. Boil until the beef and Napa cabbage has fully cooked
STEP 4) Dip the layer of beef and Napa cabbage. Add sweet chili sauce to your preference. After finishing the beef and vegetables, feel free to add noodles in the broth or make porridge with rice
