Mille-feuille Nabe
A mille-feuille nabe built up in layers and simmered. Napa cabbage, perilla leaves, and thinly sliced beef are stacked in layers, cut to fit the height of the pot, then simmered in a clear broth made from anchovies and kelp and dipped in ponzu sauce. It looks beautiful and tastes wonderful, making it a great dish for entertaining guests.
Ingredients
Ingredients
- Thinly sliced beef (bulgogi cut)300g
- Baby napa cabbage1 head
- Perilla leaves100g
- Bok choy200g
- beech mushroom (shimeji)100g
- Enoki mushrooms50 g
- Shiitake mushrooms3
Broth
- Water6 cups
- Anchovies (dried)10
- Dried kelp (dasima)3 pieces
- Korean radish50 g
- dried shrimp5 pieces
- Soy saucea little
Sauce
- Soy sauce2 tbsp
- Vinegar1 tbsp
- Cooking wine (mirin)1 tbsp
- Maesil (green plum) syrup1/2 tbsp
- Sugar1 tbsp
- Minced onion1 tbsp
- Chili saucea little
Directions
- 1
Wash the bok choy thoroughly and trim the ends. Wipe the mushrooms with a damp cloth. Score the tops of the shiitake mushrooms, and trim the ends of the beech mushrooms and enoki mushrooms. Pat the beef dry with paper towels to remove any blood, and wash the napa cabbage and perilla leaves and drain. Put all the broth ingredients in a pot and simmer for 10 minutes, remove the kelp, then simmer 10 minutes more to make the broth, and season with soy sauce.
- 2
Stack in layers in the order of napa cabbage, perilla leaf, beef, napa cabbage, neatly piling them up.
- 3
Cut the stacked layers to fit the height of the hot pot.
- 4
Line the bottom of the hot pot with bok choy, then arrange the cut cabbage and beef in a circular pattern.
- 5
Place the mushrooms in the center, pour in broth up to about two-thirds the height of the pot, and simmer until the cabbage and beef are cooked. Dip the meat and vegetables in ponzu sauce, and add sweet chili sauce to taste if you like. With the leftover broth, you can cook noodles in it or make a porridge.