Effortless Mille-feuille Nabe: A Simple Recipe
Easy Homemade Mille-feuille Nabe with a Flavorful Broth Recipe
Learn how to easily make Mille-feuille Nabe at home. This recipe focuses on simplicity without compromising on the delicious flavors of thinly sliced beef and fresh vegetables.
Mille-feuille Nabe Ingredients- Thinly sliced beef (for shabu-shabu), generous amount
- 10 perilla leaves (깻잎)
- 5 napa cabbage leaves
- 1 shiitake mushroom, thinly sliced
- 200g bean sprouts
Mille-feuille Nabe Broth- 1 broth cube (e.g., anchovy-kelp or concentrated broth cube)
- 400ml water
- 1 Tbsp tuna extract (참치액)
- 1 broth cube (e.g., anchovy-kelp or concentrated broth cube)
- 400ml water
- 1 Tbsp tuna extract (참치액)
Cooking Instructions
Step 1
Traditionally, broth is made by simmering anchovies and kelp with vegetables. However, today we’ll use a simple broth cube for a quick yet deep-flavored broth. Dissolve 1 broth cube in 400ml of water and bring to a boil.
Step 2
Gather all the ingredients for your Mille-feuille Nabe from your refrigerator. The fresh vegetables and meat will surely make your mouth water.
Step 3
It was fortunate that the essential ingredients for Mille-feuille Nabe were already available in my fridge! Your refrigerator likely has some wonderful ingredients waiting to be discovered too.
Step 4
Now, let’s start assembling the Mille-feuille Nabe! Lay one napa cabbage leaf flat. Overlapping 2 to 3 perilla leaves on top, then generously layer the shabu-shabu beef without any gaps, ensuring it’s packed closely.
Step 5
Once you’ve completed one layer, place another napa cabbage leaf on top to prepare for the next layer. The stacked layers will look beautiful.
Step 6
After adding a new napa cabbage leaf, layer 3 perilla leaves on top. The aromatic perilla leaves will complement the beef, enhancing the overall flavor.
Step 7
This time too, add a generous amount of shabu-shabu beef. The more beef you add, the richer the taste will be.
Step 8
Repeat this process, stacking 4 layers in the order of cabbage-perilla leaf-beef. Finish by topping with a cabbage leaf for a neat appearance. This creates a beautiful, layered effect.
Step 9
Carefully stack the ingredients layer by layer, then cut the assembled Mille-feuille Nabe into pieces that fit the height of your pot. Cutting them uniformly will help them fit beautifully in the pot.
Step 10
Meanwhile, the broth you prepared has dissolved and is releasing a wonderful aroma. Add 1 tablespoon of tuna extract to further enhance the depth of the broth’s flavor.
Step 11
Spread the prepared bean sprouts generously at the bottom of the pot. The bean sprouts will absorb the broth, becoming tender and adding a delightful crunch.
Step 12
Now, carefully arrange the cut Mille-feuille Nabe ingredients on top of the bean sprouts, filling any gaps. As the layered ingredients cook, they will meld together to create a harmonious taste.
Step 13
Once all ingredients are in the pot, turn on the heat and bring it to a boil. Cover the pot to help the ingredients cook quickly and the broth become rich. Soon, your delicious Mille-feuille Nabe will be ready! The aroma while it simmers is truly magnificent.
Step 14
To enjoy your warm Mille-feuille Nabe even more, prepare some dipping sauces. Serving it with chili sauce and ponzu sauce from your pantry is a great idea. The tanginess of the ponzu and the sweetness of the chili sauce will elevate the mild flavor of the Mille-feuille Nabe. Feel free to experiment with other sauces according to your preference.
