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!
- 8 Medium Napa cabbage leaves
- ¾ 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
- 4½ 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
- 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.
- 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.
- Pour stock into pot then add sake and soy sauce.
- 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.
- Serve with dipping sauce.