5 Ingredient Beef Hot Pot (Mille Feuille Nabe)
5 Ingredient Beef Hot Pot (Mille Feuille Nabe)
Ingredients
For the Hot Pot
- 1 head Napa cabbage
- 1 pound shabu-shabu beef, thinly sliced
- 4 ounces shiitake mushrooms, stems removed
- 4 cups dashi broth
For the Dipping Sauce
- 2 cloves garlic, grated
- 2 green onion, chopped
- 2 tablespoons tahini
- 1 tablespoon chili crunch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Separate the leaves from the head of Napa cabbage. Lay out a single Napa cabbage leaf, then place a slice of shabu-shabu beef on top. Continue layering cabbage and beef until you have a stack of 3-4 layers. Repeat this process with the remaining cabbage and beef.
⏱️ 5 min
- 2
Using a sharp knife, cut the stacked layers of cabbage and beef into approximately 2-3 inch wide sections.
⏱️ 3 min
- 3
Arrange the cut sections of layered Napa cabbage and beef upright in a large pot (a donabe or any pot with a lid works well). Start arranging them from the outer edge of the pot, working your way inwards to create a circular, tightly packed pattern.
⏱️ 7 min
- 4
Place the shiitake mushrooms in the center of the arranged cabbage and beef.
⏱️ 1 min
- 5
Pour the dashi broth over all the ingredients in the pot. Ensure the broth covers most of the ingredients.
⏱️ 1 min
- 6
Cover the pot with its lid and bring the broth to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cook for 15 minutes, or until the cabbage is tender and the beef is cooked through.
⏱️ 15 min
- 7
While the hot pot is simmering, prepare the dipping sauce. In a small bowl, combine the grated garlic, chopped green onion, tahini, chili crunch, soy sauce, rice vinegar, honey, sesame oil, and sesame seeds. Stir thoroughly until all ingredients are well combined.
⏱️ 3 min
- 8
Once the hot pot has finished cooking, carefully remove the lid. Serve the hot pot directly from the pot, allowing each person to pick up pieces of cooked beef and cabbage with chopsticks and dip them into the prepared sauce before eating.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
5 Ingredient Beef Hot Pot (Mille Feuille Nabe)
For the Hot Pot
- 1 head Napa cabbage
- 1 pound shabu-shabu beef, thinly sliced
- 4 ounces shiitake mushrooms, stems removed
- 4 cups dashi broth
For the Dipping Sauce
- 2 cloves garlic, grated
- 2 green onion, chopped
- 2 tablespoons tahini
- 1 tablespoon chili crunch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Separate the leaves from the head of Napa cabbage. Lay out a single Napa cabbage leaf, then place a slice of shabu-shabu beef on top. Continue layering cabbage and beef until you have a stack of 3-4 layers. Repeat this process with the remaining cabbage and beef.
⏱️ 5 min - 2
Using a sharp knife, cut the stacked layers of cabbage and beef into approximately 2-3 inch wide sections.
⏱️ 3 min - 3
Arrange the cut sections of layered Napa cabbage and beef upright in a large pot (a donabe or any pot with a lid works well). Start arranging them from the outer edge of the pot, working your way inwards to create a circular, tightly packed pattern.
⏱️ 7 min - 4
Place the shiitake mushrooms in the center of the arranged cabbage and beef.
⏱️ 1 min - 5
Pour the dashi broth over all the ingredients in the pot. Ensure the broth covers most of the ingredients.
⏱️ 1 min - 6
Cover the pot with its lid and bring the broth to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cook for 15 minutes, or until the cabbage is tender and the beef is cooked through.
⏱️ 15 min - 7
While the hot pot is simmering, prepare the dipping sauce. In a small bowl, combine the grated garlic, chopped green onion, tahini, chili crunch, soy sauce, rice vinegar, honey, sesame oil, and sesame seeds. Stir thoroughly until all ingredients are well combined.
⏱️ 3 min - 8
Once the hot pot has finished cooking, carefully remove the lid. Serve the hot pot directly from the pot, allowing each person to pick up pieces of cooked beef and cabbage with chopsticks and dip them into the prepared sauce before eating.
⏱️ 4 min