Mille-Feuille Nabe | A Thousand Leaves Hot Pot

Hi guys!

Today I’m going to share how to make Mille-Feuille Nabe. Mille-Feuille is as you know, very famous French dessert also as known as Napoleon. Layers and layers of all the goodness- puff pastry, custard/pastry cream and more! Mille-Feuille means “A Thousand Leaves”.

Could you guess after looking at the picture? 😉

How this delightful dessert became a hot pot? Who knows?

One thing I’m sure is this Mille-Feuille Nabe is as delightful and delicious as french dessert!

Layers and layers of Napa cabbage, paper thin beef/pork, kale and some more extra vegetables! Such a delightful, light yet, very hearty dish. Perfect for the season!

This dish is perfect for entertain your family and friends because of the signature festive presentation and it can be prepared a day ahead! How is that sound, huh? Sounds AWESOME to me~!

Prepare in a pot ready to cook, and right before sure, just add stock and cook it away! Easy entertaining food, right? 😉

Mille-Feuille Nabe is origin in Japan. Nabe is Japanese style hot pot and there are millions different kinds of nabe recipes are out there.

But some reason this Mille-Feuille Nabe became very popular in Korea lately, (I found over internet! Ah, love technology!) so I had to try it too! After I gave it a try? I had to share with you all! 🙂

So, hopefully this beautiful hot pot dish can warm your winter and give you some inspirations in the kitchen during this holidays. 🙂

Good luck in the kitchen and have fun!

Mille-Feuille Nabe

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• Author: Seonkyoung Longest
• Total Time: 25 mins

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Description

Mille-Feuille Nabe, A Thousand Leaves Hot Pot

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Ingredients

Units USM Scale 1x2x3x

• 8 Medium Napa cabbage leaves
• 3/4 lb. Paper thin cut beef or pork
• 6 Medium Tuscan kale leaves
• 8 oz. Bean sprouts (approximately 3 cups)
• 5 oz. Shimeji mushrooms(Beech mushrooms) or any type of mushrooms
• 4 1/2 cups Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(Click HERE for the recipe), vegetalbe or chicken stock
• 2 Tbs. Sake (Optional)
• 3 Tbs. Soy sauce or 1 Tbs. Salt

Dipping Sauce

• 
• 3 Tbs. Soy sauce
• 1 tsp. Sugar
• Fresh zest and juice from 1/2 lemon
• 1 Clove garlic, minced
• 1 Serrano chili, finely chopped
• 3 Tbs. Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(Click HERE for the recipe), vegetable or chicken stock

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Instructions

1. On a surface layer Napa cabbage, beef, kale and beef. Repeat until you have 3 layers. It should start and finish with Napa cabbage. Repeat this step; it will give you 2 sets of layered ingredients. Cut layered ingredients in quarters.
   
2. In bottom of 10X3” pot or dutch oven, place bean sprouts first. Place cabbage and meat layers on top of beansprouts; start around edge of pot, cut side up. Fill up empty middle with mushrooms.
   
3. Pour stock into pot then add sake and soy sauce.
   
4. Cover, bring it to boil over high heat. Reduce heat to medium and simmer for 10 minutes or until all ingredients are fully cooked. You can cook this hot pot on a table, or pre-cook over a stove. Skim if necessary.
   
5. Serve with dipping sauce.
   
   Enjoy!

Notes

In leftover stock, add udon noodles, ramen or rice to make porridge! Perfect finish! 😉

• Prep Time: 15 mins
• Cook Time: 10 mins

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