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Mille Feuille Nabe

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Mille-Feuille Nabe Recipe

This Mille-Feuille Nabe, also known as “Layered Hot Pot,” is a comforting and flavorful Japanese-inspired dish. Thinly sliced beef and Napa cabbage are artfully layered to create a visually stunning and hearty meal. Combined with enoki mushrooms, potato noodles, and a savory broth, this dish is perfect for sharing with family or friends.

Ingredients

Main Ingredients:

  • 1/2 head Napa cabbage
  • 1 1/2 lb thinly sliced beef
  • 1 onion, roughly chopped
  • 1 package enoki mushrooms, sliced in half and segmented
  • 2 handfuls Saifun potato noodles (or similar glass noodles)

For the Broth:

  • Enough dashi stock (or beef broth) to cover the ingredients
  • Salt, pepper, and garlic (to taste)

Optional Garnishes & Sides:

  • Chopped green onions
  • Steamed rice (for serving)
  • Ponzu sauce (as a dipping sauce)

Directions

1. Prepare the Ingredients

  • Remove the core from the Napa cabbage and slice off the tough base.
  • Alternate layers of Napa cabbage and sliced beef until you’ve used up both ingredients. Press the layers firmly together.
  • Cut the layered stack into sections about 2-3 inches in height.

2. Assemble the Hot Pot

  • In a large pot, place the Saifun noodles and chopped onions at the bottom.
  • Arrange the sliced Napa-beef layers vertically in the pot, keeping them packed tightly to maintain their shape.
  • Leave the center space open and fill it with enoki mushrooms.

3. Add the Broth

  • Pour dashi or beef broth into the pot until it just reaches the top of the Napa-beef layers.
  • Bring the pot to a boil over high heat. Skim off any foam or scum as it forms.
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4. Cook the Nabe

  • Once the broth reaches a slight boil, reduce the heat to a simmer.
  • Cook for about 10 minutes, or until the beef and Napa cabbage are tender and fully cooked.
  • Taste the broth and adjust the seasoning with salt, pepper, or garlic, as needed.

5. Serve and Enjoy

  • Garnish with chopped green onions before serving.
  • Serve hot with steamed rice and optional ponzu sauce for dipping.

Cooking Tips

  • Use very thinly sliced beef (commonly labeled as “shabu-shabu” or hot pot slices) for even cooking.
  • Keep the layers tight to ensure the Mille-Feuille structure stays intact while cooking.
  • Adjust the broth seasoning based on your preference—add soy sauce or a splash of sake for more depth of flavor.

Why You’ll Love This Recipe

  • Easy Yet Impressive: The layered presentation is as stunning as it is delicious.
  • Comfort Food: Warm, hearty, and perfect