This Addictive Japanese MILLE-FEUILLE NABE is My New Obsession!
Looking for a comforting, healthy, and visually stunning Japanese meal that takes almost no effort? This “Mille-feuille Nabe” (layered hot pot) is the perfect solution. With just two main ingredients—beef and Napa cabbage—you can create a delicious “thousand-layer” pot that is as tasty as it is beautiful.
Ingredients (1 Serving)
Thinly sliced beef: 100g (3.5 oz)
Napa cabbage: 150g (5.3 oz)
Sake: 2 tbsp (Can substitute with water)
Salt and pepper: Dash
Dashi powder: Dash
Homemade Ponzu Sauce:
Lemon juice: 2 tsp
Soy sauce: 2 tsp
Mirin: 1 tsp (Optional)
Rice vinegar: 1 tsp
Sugar: 1 tsp
MSG (Ajinomoto): Dash
Grated garlic: 1/2 tsp (Fresh or paste)
Instructions
Prepare the layers: Wash the Napa cabbage leaves and pat them dry. Lay a piece of thinly sliced beef on top of a cabbage leaf, then place another cabbage leaf on top. Repeat this process to create a stack of layers.
Cut to size: Cut the cabbage and beef stack into chunks that match the depth of your pot.
Setup the pot: Place a few leftover cabbage scraps at the bottom of the pot to create a stable base.
Arrange: Pack the layered sections tightly into the pot, standing them upright so the beautiful cross-sections are facing up.
Season: Pour the sake over the ingredients. Sprinkle the salt, pepper, and dashi powder evenly over the top.
Simmer: Cover with a tight-fitting lid and cook over low heat for 20 to 30 minutes.
Make the sauce: While the pot is simmering, mix all the Ponzu sauce ingredients in a small bowl. Heating the mixture in the microwave for about 30 seconds helps the sugar dissolve and blends the flavors perfectly.
Serve: Once the cabbage is soft and tender, it’s ready! Serve immediately and enjoy by dipping the beef and cabbage layers into your homemade Ponzu sauce.
Pro-Tips for Success
The Lid Matters: Using a pot with a heavy, tight-fitting lid is best for steaming the vegetables in their own juices. If your lid has a steam vent or doesn’t seal tightly, add a small splash of water before cooking to prevent burning.
Alcohol-Free: If you don’t have sake on hand, you can simply use water instead.
