Mille Feuille Nabe
Mille Feuille Nabe
Ingredients
- 1 head napa cabbage
- 500 g thinly sliced beef, (or pork belly)
- 200 g enoki mushrooms, trimmed
- 500 ml dashi broth
- 250 ml water
- 2 green onion, chopped, for garnish
- 1/4 cup ponzu chili crisp, for dipping sauce, or as needed
Instructions
- 1
Begin by preparing the napa cabbage. Remove any outer damaged leaves, then slice the head of cabbage into approximately 5 cm wide sections.
⏱️ 3 min
- 2
In a large hot pot or deep pot, arrange alternating layers of the sliced napa cabbage and thinly sliced beef. Stand the layers upright, packing them tightly to create a visually appealing 'mille feuille' effect. Continue layering until the pot is full.
⏱️ 5 min
- 3
Once the layers are arranged, place the trimmed enoki mushrooms on top of the layered cabbage and beef.
⏱️ 2 min
- 4
Pour the dashi broth and water into the pot, ensuring the liquid covers most of the ingredients. The liquid should come up to about 3/4 of the height of the layers.
⏱️ 1 min
- 5
Place the pot over medium-high heat and bring the liquid to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for approximately 15-20 minutes, or until the cabbage is tender and the beef is cooked through and juicy.
⏱️ 20 min
- 6
Once cooked, remove the lid and garnish the hot pot generously with the chopped green onion.
⏱️ 1 min
- 7
Serve the Mille Feuille Nabe hot, directly from the pot, with ponzu chili crisp on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mille Feuille Nabe
- 1 head napa cabbage
- 500 g thinly sliced beef, (or pork belly)
- 200 g enoki mushrooms, trimmed
- 500 ml dashi broth
- 250 ml water
- 2 green onion, chopped, for garnish
- 1/4 cup ponzu chili crisp, for dipping sauce, or as needed
Instructions
- 1
Begin by preparing the napa cabbage. Remove any outer damaged leaves, then slice the head of cabbage into approximately 5 cm wide sections.
⏱️ 3 min - 2
In a large hot pot or deep pot, arrange alternating layers of the sliced napa cabbage and thinly sliced beef. Stand the layers upright, packing them tightly to create a visually appealing 'mille feuille' effect. Continue layering until the pot is full.
⏱️ 5 min - 3
Once the layers are arranged, place the trimmed enoki mushrooms on top of the layered cabbage and beef.
⏱️ 2 min - 4
Pour the dashi broth and water into the pot, ensuring the liquid covers most of the ingredients. The liquid should come up to about 3/4 of the height of the layers.
⏱️ 1 min - 5
Place the pot over medium-high heat and bring the liquid to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for approximately 15-20 minutes, or until the cabbage is tender and the beef is cooked through and juicy.
⏱️ 20 min - 6
Once cooked, remove the lid and garnish the hot pot generously with the chopped green onion.
⏱️ 1 min - 7
Serve the Mille Feuille Nabe hot, directly from the pot, with ponzu chili crisp on the side for dipping.
⏱️ 1 min