Japanese Hot Pot (Mille-Feuille Nabe)
Closing out a difficult year with an effortless dish. I started this Instagram in February to scratch an itch I’ve had for decades before I knew what 2020 truly had in store. This page has unexpectedly brought joy, a newfound sense of self-expression and daily reflection into my life when I needed it most. I’m so thankful I had this extra time at home to get into it. Next year, I want to continue to evolve this as a space of inspiration for myself and hopefully, for you. 🙏🏻
Cooking Method
Electric Hot Pot
Time
🕒
Recipe
Ingredients (3 Servings)
1/2 HEAD OF NAPA CABBAGE
24-30 SHISO LEAVES
1 LB THINLY SLICED PORK OR BEEF
1 BUNCH OF WHITE BEECH MUSHROOMS
—Broth
8 CUPS WATER
3x3 IN PIECE OF DRIED KOMBU
8-10 DRIED ANCHOVIES
6 DRIED SHIITAKE MUSHROOMS
—Dipping Sauce
PONZU
GREEN ONIONS, SLICED
SHICHIMI TOGARASHI
GARLIC, FINELY MINCED
Instructions
Place all ingredients for broth in a pot and bring to a boil. Simmer on medium for 15 minutes. You can use a soup strainer to hold the anchovies and kombu if you have one.
Separate and wash Napa leaves. Take one leaf, stack two Shiso leaves on top to cover, then stack 2 slices of meat to cover. Keep repeating and building on top on each layer like a lasagna.
When complete, cut the stack in four even segments. Assemble around a hot pot nicely. Add mushrooms to the center. You can also add the shiitake mushrooms if desired when broth is finished.
Place the hot pot on the electric stove and strain the broth into the pot. Bring to a boil.
Enjoy with dipping sauce and rice.
Process
