Millefeuille Nabe: A Delicious Flower Blooming in a Pot
How to Make Delicious Millefeuille Nabe
This is a recipe for Millefeuille Nabe, a beautiful and tasty dish that looks like a flower blooming in a pot. It’s a perfect dish for a special weekend meal or for impressing guests with its elegant presentation. Thinly sliced beef, fresh vegetables, and fragrant perilla leaves are layered elegantly, creating a rich flavor profile. The clear and refreshing broth warms you from the inside out, making it a truly comforting and delightful experience.
Main Ingredients- 6 large napa cabbage leaves (separate layers if very large)
- 12 perilla leaves (washed and stems trimmed)
- 300g thinly sliced beef for shabu-shabu (pat dry to remove excess moisture)
- 1 bundle enoki mushrooms (trim woody ends and separate)
- 1 packet king oyster mushrooms (sliced)
- 1 shiitake mushroom (stem removed and thinly sliced)
- 2 bunches baby bok choy (separate leaves and wash)
Clear Broth Ingredients- 1 bowlful dried anchovies for broth (guts removed)
- 1 large leek (cut into large pieces)
- 1 onion (cut into large pieces)
- 1 piece kombu (10x10cm, optional)
- 900ml water
- 1 Tbsp soy sauce for soup
- 0.5 Tbsp salt (for seasoning)
- Pinch of black pepper
- 1 bowlful dried anchovies for broth (guts removed)
- 1 large leek (cut into large pieces)
- 1 onion (cut into large pieces)
- 1 piece kombu (10x10cm, optional)
- 900ml water
- 1 Tbsp soy sauce for soup
- 0.5 Tbsp salt (for seasoning)
- Pinch of black pepper
Cooking Instructions
Step 1
Wash all the vegetables thoroughly. For the napa cabbage, carefully separate the leaves and rinse them under running water. Trim off the tough woody base of the enoki mushrooms, then gently rinse them and separate the strands. Slice the king oyster mushrooms and shiitake mushrooms into bite-sized pieces. For the baby bok choy, trim the base and separate the leaves, then wash them well and pat dry.
Step 2
Using paper towels, gently press down on the thinly sliced beef to absorb any excess moisture. This step is crucial for removing any gamey smell and ensuring a clean-tasting broth.
Step 3
In a deep pot, combine the dried anchovies, large chunks of leek and onion, and the kombu (if using). Pour in 900ml of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 30 minutes to 1 hour to allow the flavors to meld. Once the broth is ready, strain it through a fine-mesh sieve lined with cheesecloth to get a clear broth. Season the strained broth with 1 tablespoon of soy sauce for soup, a pinch of black pepper, and 0.5 tablespoon of salt. Taste and adjust seasoning as needed. Gently reheat the broth before serving.
Step 4
Now for the star of Millefeuille Nabe! Lay a napa cabbage leaf flat on your work surface. Place a perilla leaf on top of the cabbage, followed by a layer of the prepared beef slices, spread out evenly.
Step 5
Cover the beef layer with another napa cabbage leaf, then add another perilla leaf, and finally another layer of beef. Repeat this layering process 2 to 3 times, depending on the size of your pot and the amount of ingredients. Each layer adds depth of flavor and texture. The thinly sliced beef will become tender as it cooks, and the perilla leaf adds a wonderful aromatic quality.
Step 6
You should have beautiful, layered stacks that resemble petals. This tiered structure is what gives Millefeuille Nabe its name, which translates to ‘thousand leaves.’ Gently press down on the stacks to help them hold their shape.
Step 7
If you have any leftover perilla leaves or beef, you can simply roll them up together to create small bundles. These can be added to the pot along with the stacked ingredients for extra flavor and visual appeal.
Step 8
Carefully arrange the prepared millefeuille stacks upright in the cooking pot, fitting them snugly. Once all the ingredients are in the pot, pour in the prepared clear broth until the ingredients are mostly submerged. Cover the pot and bring to a rolling boil over high heat.
Step 9
Once the broth is boiling, reduce the heat to medium-low and let it simmer for about 5-7 minutes, or until the beef and vegetables are cooked through. Enjoy your beautifully crafted Millefeuille Nabe! It’s delicious served with a dipping sauce like soy sauce, chili sauce, or your favorite condiment.
