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!Print
- Total Time: 25 mins
Mille-Feuille Nabe, A Thousand Leaves Hot Pot
- 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
- 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.
In leftover stock, add udon noodles, ramen or rice to make porridge! Perfect finish! 😉
- Prep Time: 15 mins
- Cook Time: 10 mins
This dish is so beautiful! I can’t wait to try it!
Tried it and it was so easy and very delicious! Washing the greens was the hardest part. Since the hubby doesn’t like kale, I subbed with mustard greens and perilla leaves. Also the dipping sauce was amazing;I used a small key lime instead of lemon, and it tasted just like yuzu or ponzu sauce.
The leftover broth will be breakfast tomorrow with rice or noodles.
Thank you for introducing me to this dish and recipe!!! You’re truly gifted…
YAY!!! One recipe for 2 meals!!! So happy to hear that you and your hubby enjoyed~!! Hope you enjoy the weekend breakfast! Xoxo
For the stock can i use just the simple broth packs from Hmart (includes shiitake mushrooms, anchovies, and dashi) and onion? Or do I need peppercorn and green onion as well?
Yes you can just your the broth pack! Add peppercorns and green onions and etc if you like to! 🙂
Thank you for the two recipes, can’t wait to try them!!
Besides kale and perilla leaves, what other leafy greens can I use?