Mille-feuille nabe
Mille-feuille in French means 1,000 leaves, and Nabe means pot in Japanese. Mille-feuille nabe, a Japanese-style hot pot dish made with these two combinations, is a warm meal menu that goes well with the cold season when you think of warm soup. The layers of vegetables and meat like pastries look good and are simple and easy to make, making it perfect for guests. It tastes better if you dip meat and vegetables in ponzu sauce and sesame dressing. I recommend you to make homemade sauce together.
3 serving
Within 60 minutes
FoodSpoon
Ingredients
  • Beef
    350g
  • full cabbage
    9~12piece
  • Bok choy
    2~3ea
  • Host
    300g
  • Shiitake mushroom
    3ea
  • a mandarin duck mushroom
    1ea
  • Radish
    100g
  • Anchovy
    7ea
  • Shiitake mushroom
    3ea
  • Sea tangle
    10g
  • Water
    1.4L
  • Korean style soy sauce
    1TS
  • Salt
    1ts
  • Ginger
    1ea
  • the King's
    1TS
  • Soy sauce
    118ml
  • lemon juice
    6TS
  • Orange
    3TS
  • a beautiful forest
    2.5TS
  • Vinegar
    1TS
  • Sugar
    1TS
  • Sea tangle
    3g
  • Sesame
    4TS
  • Mayonnaise
    4TS
  • Sugar
    1TS
  • Vinegar
    1TS
  • Soy sauce
    1TS
  • a beautiful forest
    1ts
  • Sesame oil
    1.5ts
Video
Cooking Steps
STEP 1/14
Boil all the stock ingredients in a pot for 10 minutes.
STEP 2/14
Pick up the kelp first and boil it for another 10 minutes.
When it boils down, it's about 1L.
STEP 3/14
Strain all stock ingredients through a strainer.
STEP 4/14
Season the broth.
STEP 5/14
[Making ponzu sauce]
STEP 6/14
[Making sesame dressing]
STEP 7/14
Place bean sprouts in a hot pot.
STEP 8/14
Stack cabbage - bok choy - meat - cabbage - bok choy - meat - cabbage in order and turn it upside down.
STEP 9/14
Cut it to the height of the hot pot.
STEP 10/14
Place the cut cabbage and meat in layers.
STEP 11/14
Make a star shape on the top of the shiitake mushrooms with a knife, cut off the bottom of the mandarin duck, and decorate the center of the mushroom that is empty.
STEP 12/14
Pour in the broth.
STEP 13/14
Remove any meat impurities that come to mind when the stock boils.
You can enjoy a clearer and fresher taste of the soup.
STEP 14/14
Cook for 8-10 minutes and dip it in the sauce and enjoy it when the cabbage is softens.
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