Today’s menu is Mille-Feuille Nabe. Mille-Feuille Nabe is a Japanese style hot pot made with Napa cabbage and beef, similar to shabu shabu. It is named after the French dessert, mille-feuille, because of the layers.
I always make it in winter because it’s very simple and easy to make. It is delicious if you add udon noodles into the leftover soup. I strongly recommend making this in winter. I saw how to make cat radish topping on Instagram and tried it. But I don’t recommend it because It makes the soup milky and messy. So feel free to skip it. Just enjoy the cuteness in the video!
Ingredients (2 served)
1 small Napa Cabbage
300g Thinly Sliced Beef or Pork
Perilla Leaves (*optional)
Garnish (*optional): Grated White Radish and Laver, Mushroom, Crown Daisy Leaves, and Carrot. Soup: Water and Tsuyu Mixture or Anchovy and Kelp Stock, and a little Mirim or Sake.
Dipping Sauce: Sesame Sauce, Sweet Chili Sauce, and Ponzu Sauce
You can use beef or pork, as long as it’s thinly sliced. As for vegetables, you can use anything you want, but keep the Napa cabbage. I used tsuyu and water mixture but you can use other kinds of soup stock or dashi (Japanese stock base). You can reduce the gaminess of the meat by adding mirim or sake.
1) Layer the Napa cabbage, perilla leaves and beef and cut the Napa cabbage into 3 pieces.
2) Put the (1) layers into a pot. I should have stopped there...
3) Grate the white radish and strain. Stuff it in the cat rice ball mold and cut out the laver for the facial features.
4) Garnish with mushroom, carrot and crown daisy leaves.
5) Mix the water and tsuyu and add mirim or sake.
6) Pour the (4) mixture and boil.
Enjoy the nabe with ponzu, sweet chili sauce and sesame sauce.