Elegant and Delicious Mille-feuille Nabe Recipe
Create a Heartwarming Mille-feuille Nabe: A Feast for the Eyes and the Palate
Enjoy a comforting and visually stunning Mille-feuille Nabe at home, perfect for cozy days. This dish is not only beautiful to look at but also packed with flavor and health benefits. The layers of ingredients simmer in a rich broth, creating a deep, savory taste. Dip the tender vegetables and beef into the tsuyu sauce and a creamy egg yolk for a delightful culinary experience. Finish it off with dumplings for an extra satisfying meal!
Mille-feuille Nabe Ingredients- 1/2 head Napa cabbage
- 1 bunch Bok choy
- 300g Sliced beef for shabu-shabu
- 1 bag Bean sprouts
- 1 pack King oyster mushrooms
- 3 Shiitake mushrooms
- 1.5L Anchovy-Kelp Broth (made by boiling dried anchovies, kelp, radish, and green onions)
- 1 Egg yolk
Tsuyu Dipping Sauce Ingredients- 1/4 cup Soy sauce
- 1/4 cup Anchovy-Kelp Broth
- 1/2 cup Mirin (sweet rice wine)
- 1 piece Kombu (dried kelp, approx. 5x5cm)
- 1/2 Lemon (juice only)
- 2 tsp Rice vinegar
- 1/4 cup Soy sauce
- 1/4 cup Anchovy-Kelp Broth
- 1/2 cup Mirin (sweet rice wine)
- 1 piece Kombu (dried kelp, approx. 5x5cm)
- 1/2 Lemon (juice only)
- 2 tsp Rice vinegar
Cooking Instructions
Step 1
Adjust the ingredient quantities based on your pot size and how many people you’re serving. First, separate the Napa cabbage leaves. Trim or score the thick stems to make them more tender. For the bok choy, remove any dirt from the base and wash the leaves thoroughly. Lightly pat the thinly sliced beef with paper towels to remove excess blood, which will result in a clearer broth. Rinse the bean sprouts. Trim the tough ends of the king oyster mushrooms and slice them. Soak the shiitake mushrooms in water if dried, then slice them into bite-sized pieces. Prepare the anchovy-kelp broth by boiling dried anchovies, kelp, radish, and green onions. Season lightly with salt or fish sauce to taste.
Step 2
The key to Mille-feuille Nabe is layering! Start by spreading a large Napa cabbage leaf flat on the bottom.
Step 3
Next, layer the thinly sliced shabu-shabu beef over the cabbage.
Step 4
Then, place the clean green leaves of the bok choy on top. If the bok choy leaves are large, you can cut them in half.
Step 5
Add another layer of thinly sliced beef. Using beef twice in the layers adds richness to the flavor.
Step 6
If your bok choy leaves are small, overlap two leaves to create a fuller layer. This also helps maintain the shape.
Step 7
Follow with another layer of Napa cabbage leaf. Repeat the layering process of cabbage leaf – beef – bok choy – beef. Repeating this layering 2-3 times will give the ingredients a good height and prevent them from collapsing in the pot. Once layered, cut the entire stack into 3-4 equal portions, sized to fit your pot. Cutting them too small might cause them to fall apart.
Step 8
Now, line the bottom of your pot with a generous amount of the rinsed bean sprouts. The bean sprouts will soften and add a refreshing sweetness to the broth. Carefully arrange the cut ingredient stacks upright, packing them snugly around the edges of the pot to create a beautiful, swirling pattern. Leave the center open.
Step 9
Fill the empty center of the pot with the king oyster mushrooms, then artfully place the rehydrated shiitake mushrooms on top. These mushrooms add color, aroma, and deliciousness.
Step 10
Finally, pour in the prepared anchovy-kelp broth until the ingredients are mostly submerged. It’s best to add plenty of broth initially, as it will reduce during cooking.
Step 11
Now, let’s make the tsuyu dipping sauce. Start by pouring 1/4 cup (60ml) of soy sauce into a bowl.
Step 12
Add an equal amount of anchovy-kelp broth, 1/4 cup (60ml).
Step 13
Stir in 1/2 cup (120ml) of mirin (sweet rice wine) for sweetness and depth of flavor. Mirin also helps tenderize ingredients and adds a nice sheen.
Step 14
Add a piece of kombu (approx. 5x5cm) to infuse the sauce with umami as it simmers.
Step 15
Squeeze the juice from 1/2 a lemon for a fresh, zesty note. Be sure to strain out any seeds.
Step 16
Finally, add 2 teaspoons (10ml) of rice vinegar for a touch of acidity. Mix all the ingredients together and bring to a simmer. Once simmering, reduce the heat to low and cook for about 5 minutes. Then, remove from heat and discard the kombu piece.
Step 17
To make the tsuyu sauce even more appealing, float a slice of lemon on top. For a clearer sauce, you can strain it through a fine-mesh sieve after cooking.
Step 18
Now, let’s prepare for serving. Place the egg yolk in a small dish to accompany the tsuyu sauce. The egg yolk adds richness and makes the dipping sauce wonderfully creamy.
Step 19
Here’s the best way to enjoy Mille-feuille Nabe: Dip the cooked vegetables and beef into the tsuyu sauce. The balance of the fresh vegetables, tender beef, and savory tsuyu creates a truly exceptional flavor.
Step 20
For an even richer experience, try dipping the cooked ingredients into the egg yolk first, then into the tsuyu sauce. This adds a lovely creaminess and makes it even more delicious – a real hit with kids!
Step 21
When cooking the nabe, cover the pot and let it simmer until the beef just starts to cook. Then, remove the lid and continue to cook over medium heat for about 10 minutes. This allows all the ingredients to become tender and the broth to develop its full flavor.
Step 22
Finally, everything is ready! It’s time to enjoy this warm and abundant Mille-feuille Nabe.
Step 23
If you prefer a clearer broth, you can drain the sliced beef and pat it dry to remove excess blood before layering. This helps prevent brown foam from forming in the broth, resulting in a cleaner and more visually appealing soup.
Step 24
Portion out your desired amount of Mille-feuille Nabe ingredients into individual serving bowls. Select the vegetables, beef, and mushrooms you’d like to enjoy.
Step 25
Ladle the warm, clear broth over the ingredients in each bowl. The hot broth will gently cook and moisten everything.
Step 26
Dip the cooked beef or vegetables into the egg yolk for an extra creamy and rich flavor.
Step 27
Then, dip generously into the tsuyu sauce to savor the full, complex taste. The freshness of the vegetables and the richness of the beef harmonize perfectly with the savory tsuyu.
Step 28
For an even more satisfying meal, add your favorite additions to the remaining broth! Noodles, udon, rice cake slices, or dumplings are excellent choices. Today, we’re adding dumplings!
Step 29
The combination of Napa cabbage, bok choy, bean sprouts, beef, and mushrooms, all simmered in a refreshing anchovy broth, creates a deep, savory flavor. Adding dumplings makes it even more hearty and delicious, with a delightful chewy texture.
