Mille-Feuille Nabe

I was inspired by Seongyounglongest when recreating this recipe. Not only was it a comforting food, but it came out healthy as well. It is packed with vegetables and meat. Hotpot lovers, you will definitely love this. I also believe this meal would be fun to make at home with kids (if you have any) . It would be a great way to get children to get their vegetables as well.

Note: Do not toss out the broth! It’s filled with so much flavor, save it for your next meal. Such as udon or any other type of noodles!

Here’ s what you will need:

  • Napa Cabbage
  • Kale
  • Beef – Thin cut
  • Bean Sprouts
  • Dashi Stock (can sub water / chicken stock or vegetable stock)
  • Sake
  • Beech Mushrooms
  • Soy Sauce

Place a napa cabbage on a surface. Layer Beef, kale and beef again. Repeat until there are 3 layers as it should start with napa and end with napa. Once done, cut the layered ingredients into quarters.

Grab a medium size pot, add bean sprouts on the bottom of the pot (as a bedding). Start adding the cut layered ingredients into the pot, cut side facing up. Fill in the empty center with the mushrooms.

Place the pot over the stove, add in the stock and sake. Cover the pot and bring it to a boil. Reduce the heat and simmer for 10 minutes or until all ingredients are cooked.

Grab yourself a bowl of rice and enjoy!

Recipe - Mille-Feuille Nabe

  • Servings: 4
  • Print


Ingredients

  • 8 leaves of napa cabbage
  • 1lb thin cut beef
  • 6 leaves of kale
  • 3 cup of bean sprouts
  • 1 bag of beech mushrooms
  • 4 cups of dashi stock (can sub water/chicken stock or vegetable stock)
  • 2 Tablespoon sake
  • 3 Tablespoon Soy Sauce or 1 Tablespoon salt
  • Dipping Sauce :

  • 3 Tablespoon soy sauce
  • 1 Teaspoon sugar
  • 1 clove garlic, minced
  • 1/2 lemon, juiced
  • 1 chili
  • 3 Tablespoon dashi stock (can sub water/chicken stock or vegetable stock)

Directions

  1. Place a napa cabbage on a surface. Layer Beef, kale and beef again. Repeat until there are 3 layers as it should start with napa and end with napa. Once done, cut the layered ingredients into quarters.
  2. Grab a medium size pot, add bean sprouts on the bottom of the pot (as a bedding). Start adding the cut layered ingredients into the pot, cut side facing up. Fill in the empty center with the mushrooms.
  3. Place the pot over the stove, add in the stock and sake.
  4. Cover the pot and bring it to a boil. Reduce the heat and simmer for 10 minutes or until all ingredients are cooked.
  5. Grab yourself a bowl of rice and enjoy!

Advertisement

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s