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.

1. In a measuring cup, combine all the broth ingredients. Set aside. 2. Peel and thinly slice the ginger into 10 slices ginger. Set aside.

3. Cut the napa cabbage lengthwise into quarters, do not cut the base yet because it will makes layering easier. Wash the cabbage gently and drain well. Reserve if there is leaves that fall off. 4. Layer the sliced beef by placing a sliced beef between each leaf. If the sliced beef longer than the cabbage, trim with a scissor and layer it to other leaf or place it in a wide leaf.

7. Tuck in the sliced ginger between the layers and pour the broth into the pot. Cover the pot with lid and cook over medium-high heat. Once boiling, reduce the heat and simmer until the cabbage is tender and the beef is cooked through, about 10 minutes. Skim off the foam and fat before serving. 8. Serve with ponzu sauce. Enjoy!

5. Cut the hard base of each cabbage carefully without destroying the layers, then cut each stack into 4 pieces. 6. Packing the layer in a 10-inch pot from the edge of the pot and work your way towards the center. Then add shimeji mushroom and shiitake mushroom in the center.