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.
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