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Comforting Mille-Feuille Nabe Recipe

Mille-Feuille Nabe

A comforting and hearty meal featuring layers of tender meat, vibrant vegetables, and a flavorful broth, perfect for family gatherings or chilly evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Mille-Feuille Nabe
  • 1 small head napa cabbage leaves separated
  • 300 g thinly sliced pork belly
  • 200 g thinly sliced beef
  • 200 g firm tofu cut into cubes
  • 200 g mushrooms shiitake or enoki, sliced or whole
  • 2 spring onions chopped
  • 4 cups dashi broth
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • to taste salt and pepper for seasoning
  • to drizzle sesame oil for finishing touch

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, start by arranging the napa cabbage leaves at the bottom.
  2. Step 2: Layer the pork belly over the cabbage, followed by the beef slices.
  3. Step 3: Add the cubes of tofu and mushrooms on top of the meat.
  4. Step 4: Sprinkle the chopped spring onions over everything.
  5. Step 5: In a separate bowl, mix together the dashi broth, soy sauce, mirin, salt, and pepper.
  6. Step 6: Pour this broth mixture over your layered ingredients in the pot.
  7. Step 7: Cover the pot and bring it to a gentle simmer over medium heat. Cook for about 20-25 minutes.
  8. Step 8: Drizzle a bit of sesame oil on top before serving.

Notes

Store any remaining nabe in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.