Mille-feuille Nabe: A Beautifully Layered Hot Pot Dish
Simple Yet Elegant Mille-feuille Nabe Recipe!
Behold a beautiful flower blooming in your pot – it’s Mille-feuille, meaning ‘thousand leaves’! This hot pot dish offers a unique charm distinct from shabu-shabu. Enjoy a simple yet delicious meal with our special sauce! Mille-feuille Nabe is a visually stunning and flavorful hot pot that’s surprisingly easy to make at home. Layers of tender napa cabbage, aromatic perilla leaves, and thinly sliced beef create a beautiful ‘flower’ effect in the pot. Cooked in a savory broth, each bite is a delightful combination of textures and tastes. Perfect for a special occasion or a comforting meal with loved ones.
Ingredients- Cham Sauce (Korean dipping sauce) 200g
- Napa Cabbage 1/2 head (use larger leaves)
- Perilla Leaves (Shiso leaves) 16 leaves
- Beef (chuck roll or thinly sliced for hot pot) 200g
- Shiitake Mushroom 1 mushroom (for garnish)
- Crown Daisy (Shungiku) a small bunch
- Chicken Broth or Kelp Broth 500ml
Cooking Instructions
Step 1
First, prepare the main ingredients for your Mille-feuille Nabe. Halve the napa cabbage and separate the leaves. If the leaves are very large, you can cut them into 2-3 pieces for easier handling. Wash the perilla leaves thoroughly and trim off the stems. If desired, you can make decorative cuts on the shiitake mushroom cap to create a flower-like appearance. Prepare the crown daisy by washing it.
Step 2
Now, let’s assemble the Mille-feuille layers. On a clean cutting board, lay a leaf of napa cabbage. Place a perilla leaf on top of the cabbage. Then, arrange a layer of thinly sliced beef over the perilla leaf. Repeat this layering process: napa cabbage, perilla leaf, and beef. While this step requires a bit of attention, the process of layering is quite enjoyable and contributes to the dish’s beautiful presentation. Ensure the layers are compact so they don’t fall apart during cooking.
Step 3
Carefully arrange the assembled Mille-feuille stacks in a deep pot. Stand them upright along the edge of the pot, with the cut surfaces facing outwards, creating a visually appealing ‘flower’ pattern. Try to pack them snugly so they support each other. Leave some space in the center for the garnish.
Step 4
Place the prepared shiitake mushrooms and crown daisy in the center of the pot. These not only add visual appeal but also contribute wonderful aromas and flavors to the broth. Gently pour the chicken or kelp broth (about 500ml) around the edges of the pot, ensuring the bottom of the ingredients are submerged. Drizzle the Cham Sauce (200g) over the broth to season it. You can adjust the amount of sauce to your preference.
Step 5
It’s time to cook and enjoy your Mille-feuille Nabe! Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 5-7 minutes. Mille-feuille Nabe is best enjoyed when the ingredients are cooked just until tender, preserving their fresh flavors. Overcooking can make the vegetables mushy and the beef tough. Serve immediately with the hot, flavorful broth. For dipping, a mixture of Cham Sauce with a touch of wasabi or minced garlic is highly recommended.
