Hearty Mille-feuille Nabe (Layered Hot Pot)
How to Make a Deliciously Refreshing Mille-feuille Nabe
Let’s make a Mille-feuille Nabe with an amazing broth and fantastic flavor. This elegant dish is surprisingly easy to prepare and will impress your guests!
Main Ingredients- 200g thinly sliced beef (for shabu-shabu)
- 200g Napa cabbage leaves (about 5-6 large leaves)
- 8 perilla leaves (shiso)
- 1 baby bok choy
- 2 shiitake mushrooms
- A small amount of king oyster mushrooms
- A small amount of oyster mushrooms
- 100g bean sprouts
Cooking Instructions
Step 1
Today, we’ll be making Mille-feuille Nabe, a delightful hot pot known for its clear and refreshing broth. Let’s create this beautiful and flavorful dish together!
Step 2
First, thoroughly wash all your vegetables. Separate the Napa cabbage leaves, wash them gently under running water, and pat them completely dry with paper towels. For the baby bok choy, trim off any tough ends and wash the leaves carefully to remove any dirt. Clean the shiitake mushrooms by wiping them with a damp cloth; remove the tough stems. Prepare the king oyster and oyster mushrooms by trimming and cleaning them. Rinse the bean sprouts lightly under cold water and drain well.
Step 3
Gently press the beef slices with paper towels to remove any excess blood. This step is crucial for a clean-tasting broth. With your ingredients prepped, it’s time to assemble the Mille-feuille! On a large plate or cutting board, lay down a Napa cabbage leaf. Place a perilla leaf on top, followed by a slice of beef. Repeat this layering: cabbage, perilla leaf, beef, until you have several layers. Aim for a stack like: Cabbage -> Perilla Leaf -> Beef -> Cabbage -> Perilla Leaf -> Beef.
Step 4
Carefully roll the layered stack tightly, similar to rolling sushi. Once rolled, slice the roll into approximately 3-4 cm (about 1.5 inches) thick pieces. These will be your beautiful ‘mille-feuille’ portions. Stand these slices upright or lean them slightly so they don’t fall over.
Step 5
Now, prepare your hot pot. In the pot, create a base layer with the drained bean sprouts. Arrange the prepared baby bok choy, shiitake mushrooms, king oyster mushrooms, and oyster mushrooms attractively on top of the bean sprouts. (If you have dumplings or fresh pasta like ‘sujebi’ dough, you can add them now too.)
Step 6
Arrange the sliced Mille-feuille portions around the edges of the pot, nestled between the vegetables and sprouts. This creates the signature layered look of the dish. Fill the center with any remaining mushrooms or vegetables.
Step 7
Let’s make the flavorful broth! In a separate pot, combine the water, dried kelp, halved onion, whole green onion, and chopped daikon radish. Bring to a boil over high heat. Once boiling vigorously, reduce the heat slightly, then remove the kelp, onion, green onion, and daikon. Season the broth with soy sauce, fish sauce, and salt to your preference. Carefully pour this clear, aromatic broth into the hot pot, ensuring the ingredients are mostly submerged. Add more water if needed.
Step 8
Your beautiful Mille-feuille Nabe is ready to be cooked and enjoyed! Place the pot on a portable burner at the table and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 5-7 minutes, or until all the ingredients are tender and cooked through. Serve with your favorite dipping sauces, such as ponzu or a soy-based sauce. Savor the delicate flavors and the comforting warmth of this exquisite hot pot!
