Beautiful Mille-feuille Nabe (Layered Hot Pot)
How to Make a Stunning Mille-feuille Nabe at Home
This Mille-feuille Nabe is a dish that excels in both appearance and taste, making it an ideal centerpiece for entertaining guests. Its visually appealing layers of thinly sliced beef and fresh vegetables simmering in a savory broth create a truly delightful dining experience.
Main Ingredients- 1 pack (approx. 200g) Korean Beef for Shabu-shabu
- 10 leaves Napa Cabbage
- 8 leaves Perilla Leaves (Shiso)
- 1 head Baby Bok Choy
- 1 handful Bean Sprouts
- 1 Egg (yolks only)
- 1/4 Korean Zucchini (Hobak)
- 1 pack Enoki Mushrooms
- 2 Shiitake Mushrooms
- 1 pack Oyster Mushrooms
- 3 Button Mushrooms
Seasoning & Broth- Pinch of Salt
- Pinch of Black Pepper
- Drizzle of Sesame Oil
- 2 bowls Broth (e.g., Dashi or Anchovy broth, approx. 1000ml)
- 1 Tbsp Soy Sauce (for dipping sauce)
- Pinch of Salt
- Pinch of Black Pepper
- Drizzle of Sesame Oil
- 2 bowls Broth (e.g., Dashi or Anchovy broth, approx. 1000ml)
- 1 Tbsp Soy Sauce (for dipping sauce)
Cooking Instructions
Step 1
First, prepare the key ingredients for your Mille-feuille Nabe: 10 leaves of napa cabbage and 8 perilla leaves. For the napa cabbage, remove any tough outer leaves, wash them thoroughly, and then cut them into manageable pieces (about 10cm long) so you can layer the meat inside. For the perilla leaves, wash and pat them dry. Cut each leaf in half, as they will be layered with the other ingredients.
Step 2
Now, it’s time to assemble the beautiful layers of your Mille-feuille Nabe. Lay one napa cabbage leaf flat. Place a thin layer of shabu-shabu beef on top. Lightly season the beef with a pinch of salt and pepper. Then, place half a perilla leaf on top of the beef. Continue layering in the same order: napa cabbage, beef, salt, pepper, and perilla leaf.
Step 3
Repeat the layering process to build up to a total of 4 layers, finishing with a final napa cabbage leaf on top. Once assembled, carefully cut the layered stack into three equal portions (about 3-4cm thick each) to make individual servings. The cross-section revealing all the beautiful layers is what makes this dish so special.
Step 4
Arrange the cut portions of the Mille-feuille Nabe into a wide, deep pot. You can stand them upright in the center, arrange them in a circle along the edge, or display them in any visually appealing way you like. This arrangement contributes significantly to the dish’s elegant presentation, perfect for impressing guests.
Step 5
Before adding the main layered ingredients, place a handful of bean sprouts at the bottom of the pot. This helps prevent the ingredients from sticking to the bottom and also adds a refreshing crunch and flavor to the broth as it cooks.
Step 6
Now, artfully arrange the remaining vegetables on top of the layered napa cabbage and beef. This includes the baby bok choy, thinly sliced zucchini, enoki mushrooms, shiitake mushrooms, and oyster mushrooms. The vibrant colors of the vegetables will create a stunning visual display, making your hot pot look abundant and inviting. With all the ingredients in place, your Mille-feuille Nabe is almost ready!
Step 7
It’s time to add the broth. Carefully pour the prepared broth (about 1000ml or 2 bowls) into the pot, ensuring it doesn’t overflow. The broth should come up to cover the ingredients partially. As the hot pot simmers, the flavors from the beef and vegetables will meld beautifully into a rich and savory broth.
Step 8
Finally, bring the hot pot to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to medium-low and let it simmer until all the ingredients are tender and cooked through. While the hot pot is cooking, prepare a simple dipping sauce: in a small dish, combine the egg yolk with 1 tablespoon of soy sauce and a drizzle of sesame oil, mixing well. This sauce adds an extra layer of flavor when you dip the cooked ingredients.
