Elegant Mille-feuille Hot Pot (Mil-feuille Nabe)
[Solo Living Recipe] A Simple Yet Visually Stunning Dish for Hosting Guests: Mil-feuille Nabe Recipe!
When guests visit your home, hosting can feel a bit daunting, right? Ordering delivery might seem lacking in effort, and your current cooking skills might not feel up to impressing everyone. Don’t worry! Today, I’ll share a recipe for ‘Mil-feuille Nabe,’ a representative dish for hosting guests that is not only easy for beginners but also universally loved and incredibly beautiful, making you look like a seasoned chef. It’s sure to elevate your hosting game!
Main Ingredients- Beef (for Bulgogi or Shabu-shabu) 300g
- Perilla Leaves (깻잎) 20-40 leaves
- Napa Cabbage or Bok Choy 10 leaves
- Man-ga-dak Mushrooms (or Enoki, Shiitake, etc. as preferred) 1 pack
Dipping Sauce- Egg Yolk 1
- Store-bought Oriental Dressing 5 Tbsp
- Egg Yolk 1
- Store-bought Oriental Dressing 5 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the broth that will give the Mil-feuille Nabe its delicious base. Using a store-bought shabu-shabu broth is a convenient and tasty option! If you prefer to make your own broth, boil 3 dried anchovies, 2 pieces of dried kelp (dashima), and some green onion or green onion roots in a pot over high heat until it comes to a rolling boil. Then, reduce the heat to low and simmer for about 10 minutes. After removing all the solid ingredients, add 1 Tbsp of soy sauce to enhance the savory flavor, and your delicious broth will be ready.
Step 2
Wash the fresh vegetables and mushrooms that will go into the nabe. Gently flatten the napa cabbage leaves along the veins, and wash the perilla leaves thoroughly, then pat them dry. If you don’t have enough perilla leaves, preparing about twice the number of cabbage leaves is a good guideline. While Man-ga-dak mushrooms offer a chewy texture, you can also use other mushrooms like enoki or shiitake according to your preference. For an extra special touch when hosting, consider using a mix of enoki mushrooms, both white and brown Man-ga-dak mushrooms, and one shiitake mushroom.
Step 3
Now it’s time for the highlight of Mil-feuille Nabe: layering the ingredients! Arrange each ingredient in the following order: ‘Cabbage leaf → Perilla leaf → Beef slice → Perilla leaf → Cabbage leaf’. Layering them this way ensures that the nabe holds its shape beautifully when cooked, creating a neat yet visually impressive dish.
Step 4
We’re almost there! Cut the layered ingredients into portions that are easy to eat, about 3 or 4 cuts per stack. This makes them convenient to place in the pot and serve later. Aim for slices that are about 2-3 cm thick so they maintain their structure even after cooking, looking more appealing.
Step 5
Prepare a wide pot or pan. Neatly arrange the cut ingredient stacks vertically, packing them closely together. Fill the center of the pot with the prepared mushrooms for an abundant look. Once all the ingredients are in place, pour in the prepared broth until the ingredients are submerged. Bring it to a boil over high heat, then reduce to medium-low heat and simmer for about 10-15 minutes, or until all the ingredients are tender and cooked through. Your delicious Mil-feuille Nabe is now complete!
Step 6
Here’s my secret tip for enjoying Mil-feuille Nabe to the fullest! I highly recommend mixing the savory oriental dressing with a fresh egg yolk. The creamy yolk adds a deeper, richer flavor to the nabe. If you’re concerned about the eggy taste, don’t worry! You can easily make a substitute sauce by mixing a bit of peanut butter into some leftover pickled vegetable brine, or serve it with a sweet store-bought sweet chili sauce. Enjoy your warm and elegant Mil-feuille Nabe with a sauce that suits your taste!
