Elegant Mille-Feuille Nabe
Super Simple & Elegant Mille-Feuille Nabe with Instant Ponzu Sauce Recipe
Introducing the Mille-Feuille Nabe recipe that even beginner cooks can whip up in 10 minutes for a stunning table presentation! ‘Mille-feuille’ means ‘a thousand leaves’ in French, and ‘nabe’ means ‘pot’ in Japanese. Inspired by the beautiful layered appearance of the French dessert Mille-feuille, this dish originated in Japan and has since become very popular in Korea. It’s especially perfect for those new to cooking or when you want to create a special atmosphere at home on a particular day. It’s simple yet visually impressive, making it an ideal dish for entertaining guests. Try making it right away!
Mille-Feuille Nabe Ingredients- 20 leaves of Napa cabbage or regular cabbage (about 10cm size after trimming)
- 20 slices of thinly sliced beef for shabu-shabu (sirloin or chuck recommended, about the size of a perilla leaf)
- 20 fresh perilla leaves
- 1 Tbsp soy sauce (for initial seasoning)
- 4 cups (approx. 800ml) dashi broth (katsuobushi or anchovy-kelp broth)
- 1 Tbsp soy sauce (for broth seasoning)
- 1 tsp salt (or adjust to taste)
Instant Ponzu Sauce Ingredients- 6 Tbsp soy sauce
- 3 Tbsp mirin (sweet rice wine)
- 3 Tbsp oligodang (corn syrup) or rice syrup
- 4 Tbsp fresh lemon juice (or lime juice)
- 6 Tbsp soy sauce
- 3 Tbsp mirin (sweet rice wine)
- 3 Tbsp oligodang (corn syrup) or rice syrup
- 4 Tbsp fresh lemon juice (or lime juice)
Cooking Instructions
Step 1
First, prepare the cabbage. If you’re using a whole Napa cabbage, it’s best to remove the outer leaves and use the inner ones. Carefully detach the leaves and cut the tougher stem area to about 10cm in length. If they’re too long, they might be difficult to fit in the pot. Cutting the leaves this way also helps in shaping the Mille-Feuille nicely.
Step 2
Now it’s time to stack the layers. Lay a prepared cabbage leaf flat, then place a slice of thinly sliced beef on top, followed by a perilla leaf, and then another slice of beef. Layer them up neatly, just like you would for the French Mille-Feuille dessert. This layering is the key to its beautiful appearance.
Step 3
Once you have a stack about 5-7cm high, carefully slice it into sections about 2-3cm thick. To prevent the layers from falling apart, use a sharp knife and cut straight down for clean slices.
Step 4
Arrange the sliced Mille-Feuille pieces around the edge of a pot, with the cut sides facing outwards so they look appealing. Fill any remaining space in the center with mushrooms (like enoki, oyster, or shiitake mushrooms) for an even richer and more attractive presentation.
Step 5
Pour in the broth. Add 4 cups (approx. 800ml) of chicken stock broth, 1 Tbsp soy sauce, and 1 tsp salt for the initial seasoning. Once the broth comes to a boil, reduce the heat to medium-low and cook until the ingredients are tender. Enjoy as you eat.
Step 6
Feel free to use any mushrooms you like. Enoki, oyster, king oyster, or shiitake mushrooms all work well. You can use whatever mushrooms you have on hand or prefer. Stuff them in the center of the pot or arrange them between the layers.
Step 7
For a deeper flavor, you can use beef broth instead of chicken broth. If you can’t find pre-made broth, dissolve 2 chicken stock cubes in water. Alternatively, homemade anchovy-kelp broth is also delicious. Using beef bone broth can add a special touch. After you’ve enjoyed the ingredients, you can add udon noodles, ramen noodles, or hand-cut noodles to the remaining broth for a hearty finish.
Step 8
Finally, serve with the instant ponzu sauce. To make the sauce, simply mix 6 Tbsp soy sauce, 3 Tbsp mirin, 3 Tbsp oligodang, and 4 Tbsp fresh lemon juice. If you prefer, you can use store-bought ponzu sauce. I’m currently visiting my daughter in the US, and this Mille-Feuille Nabe was made by my younger daughter who is not good at cooking at all! This dish is proof that anyone, regardless of their cooking skills, can create something elegant. Give Mille-Feuille Nabe a try!
