• Mille-Feuille Nabe

  • Mille-Feuille Nabe

    ★ Medium • 🕒 30 mins • ♨️ 10 mins • Serves 3

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    An inspired hotpot dish layered with cabbage and sliced meat

     

    Ingredients

    1) 1 Napa Cabbage (peeled & cleaned)

    2) 350g Sliced Beef (shabu-shabu)

    3) Japanese Rice (to serve)

    4) 750ml Chicken Stock

    5) 2 tbsp Chinese Rice Wine

    6) 1 tbsp Soy Sauce

    7) ½ tsp Salt

    8) 2.5 tbsp Chinese Rice Wine

    9) 2.5 tbsp Mirin

    10) ¼ tsp Sugar

    11) 5 tbsp Light Soy Sauce

    12) 2 tbsp Freshly Squeezed Lemon Juice

    13) 2 tsp Brown Sugar (to taste)


    Method

    Step 1 of 5

    Layer the sliced meat into the napa cabbage by placing one slice between each of the leaves.

    Step 2 of 5

    Cut each napa cabbage wedge into 3-4 pieces each about 2 to 2½ inches (5-6 cm) long.

    Step 3 of 5

    Start packing the cabbage leaves in a pot and work your way toward the centre from the outer edges of the pot. Make sure that you pack the pot tightly as the layers will become loose once the ingredients start cooking.

    Step 4 of 5

    Add the broth into the pot. Cook on medium-high heat for 8-10 minutes until napa cabbage is tender.

    Step 5 of 5

    Enjoy with Japanese rice and dip in ponzu sauce.
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