Mille-Feuille Nabe (Japanese Hot Pot)

Mille-Feuille Nabe or Japanese hot pot is the easiest nabe recipe to make at home. “A thousand layers“ of napa cabbage leaves and beef slices are beautifully arranged like a large flower simmered in a warming dashi broth and dipped in refreshing ponzu sauce. It’s delicious, comforting and so warm— plus it’s pretty gorgeous, making it great for small dinner parties as it takes around 20 minutes to simmer.

What is Mille-Feuille Nabe?

Mille-Feuille Nabe is a beautiful and delicious Japanese-style hot pot made from layers of napa cabbage, paper-thin beef/pork, pakchoi, and mushrooms, cooked in savory dashi broth. The word ‘Mille-feuille’  origin in French, means a thousand leaves. All the ingredients are cooked ahead at once, so you don’t have to wait while the food is being cooked at the table.

So, ‘Mille-Feuille’ in this recipe refers to the ‘thousand layers’ of cabbage leaves and beef slices (originally pork), and ‘Nabe’ means a hot pot dish in Japanese. But lately, it’s happening in Korea too.

Enjoy your Mille-Feuille Nabe while it is still hot with a dash of soy sauce. Optional toppings include green onions or shichimi togarashi (Japanese chili flakes).

Sweater weather, Hotpot weather time

January is the perfect time for cozying up with a warm and comforting hotpot. As the temperatures drop and the winter chill sets in, there’s nothing quite like gathering around a steaming pot of delicious ingredients to warm both the body and the soul. Hotpot is a popular choice during this sweater weather season, and so do I, even tho there is no winter here we have the same cold temperature. For today, it’s raining cats and dogs from morning till noon.

I think it’s like a joke because too easy, but turns out really comforting dish. and I Love it! I eat this while waiting for my husband to come home and watch some movies or as simple as ASMR mukbang lol. By the way, I have two cats now their names are Milo and Miko. They are cute but annoying at the same time, but I’m grateful for their existence making my home warmer and hearty.

Mille Feuille Nabe is a delightful and visually stunning Japanese hot pot dish that is perfect for the sweater weather of January.

This dish features a harmonious combination of tender napa cabbage, thinly sliced beef, and flavorful mushrooms, all cooked together in a fragrant broth. The layers of cabbage and beef create a beautiful presentation, while the mushrooms add an earthy richness to the dish. The broth infuses the ingredients with its savory flavors, resulting in a comforting and satisfying meal.

Talking about this dish, so, gather your loved ones, prepare the ingredients, and enjoy the cozy and heartwarming experience of sharing Mille Feuille Nabe during this hotpot weather season.

Ingredients of Mille-Feuille Nabe

• head Napa Cabbage; Any variety of white cabbage works for this recipe, in my opinion! Its crunchy leaves keep their bite after cooking in the broth and give the broth an excellent depth of flavor.
• Sliced Beef; the protein component of the hotpot. Choose a tender cut of beef, such as ribeye or sirloin, for the best results. However, the choice is yours when it comes to protein. The options are limitless! You can even sub out meat for tofu, seitan, or extra mushrooms!
• Shimeji Mushrooms; Shimeji mushrooms are small, delicate mushrooms with a mild and nutty flavor. They add a delightful texture to the hotpot and absorb the flavors of the broth. This adds to the center of the hot pot to eat as an extra topping.
• Shiitake Mushrooms; Shiitake mushrooms are a staple in Asian cuisine that have a rich and earthy flavor. his gives the broth a deep umami flavor. They have a meaty texture and add depth and umami flavor to the hotpot.
• Ginger; Ginger is a fragrant and pungent root that adds a subtle heat and aromatic flavor to the broth. It also has health benefits and aids in digestion.

Broth

• Dashi Powder 10 g; Also known as, dried kelp, it is often used in Korean cooking when making soups, stocks, broths, and stews. Traditionally use dashi broth to create a clean and light taste with a rich umami flavor. You can alternatively use other soup bases with any ingredients you prefer.
• Water; Water serves as the base for the broth.
• Soy Sauce; for seasoning the broth, add a savory and slightly salty flavor to the broth.
• Salt; Salt enhances the overall taste of the broth and balances the flavors.

Dipping Sauce

• Ponzu Sauce; Ponzu sauce is a citrus-based sauce commonly used in Japanese cuisine. It is made from a combination of citrus juice (such as yuzu or lemon), soy sauce, and other seasonings. You can either buy it or create your own using soy sauce, citrus juice, mirin, dried bonito flakes, and dashi powder! It adds a tangy and refreshing element to the hotpot.

Instructions of Mille-Feuille Nabe

First, in a measuring cup, combine all the broth ingredients. Then Set aside.

Second, peel the ginger and thinly slice it into 10 slices. Set aside.

Next, cut the napa cabbage lengthwise into quarters, making sure to leave the base intact for easier layering. Gently wash the cabbage and allow it to drain. Reserve any leaves that may have fallen off.

Moreover, begin layering the sliced beef by placing a slice between each leaf of the cabbage. If the beef slices are longer than the cabbage, trim them with scissors and layer them with another leaf or place them on a wide leaf.

In addition, carefully cut off the hard base of each cabbage quarter without disrupting the layers. Then, cut each stack into 4 pieces.

Next, start packing the layers tightly in a 10-inch pot, beginning from the edge and working your way toward the center. Place the shimeji and shiitake mushrooms in the center of the pot. It’s important to pack the pot tightly as the layers may become loose during cooking.

Moreover, tuck the sliced ginger between the layers and pour the prepared broth into the pot. Cover the pot with a lid and cook over medium-high heat.

Once it reaches a boil, reduce the heat and simmer for approximately 10 minutes, or until the cabbage becomes tender and the beef is cooked through. Skim off any foam or fat that may accumulate on the surface before serving.

Lastly, serve the Millefeuille Nabe with ponzu sauce for dipping. Enjoy this delicious and comforting dish!

Recipe Notes;

• Measure your pot. If you are making this dish for the first time, it could be difficult to estimate the size of the pot you need for. I don’t recommend using a larger pot because you will risk having loose layers. If you only have the bigger pot, I recommend buying more mushrooms for the filler, just in case you run out of the layers.
• Pack the layers tightly! The key to making this nabe is to Pack the layers tightly in the pot. Napa cabbage releases water and shrinks as it cooks, causing the layers to loosen, and the ingredients will release water and shrink. As a result, the layers get loosened during the cooking process.
• Start by packing from the outer edges of the pot; I personally find it easier to start packing the layers from the outer layers. This way, I can use the mushrooms for the filler in the center. and work your way toward the center. I usually place the thicker cabbage leaves near the pot’s edge and the tender leaves in the center. This arrangement allows you to use a ‘backup plan’ if you run out of napa cabbage before filling the pot.
• Use one hand to hold the layers in the pot and the other hand to add more layers. Don’t worry if the layers become a bit loose; you can adjust them by bunching them up against each other as you continue to add more

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