Instructions

Step 1: Soak the dried mushrooms

Soak the dried shiitake mushrooms in warm water for 20 - 30 minutes until softened.

Step 2: Prepare the broth

• In a pot, combine the water, daikon radish, dried anchovies, kelp, dried mushrooms, and onion.
• Bring to a boil, then reduce to a simmer for about 30 minutes.
• Season with 1 tablespoon of soy sauce and 1-2 teaspoons of salt. The broth should be mildly seasoned, as the vegetables and meat will absorb its flavor.
• Let the broth cool slightly before use.

Step 3: Prepare the fresh ingredients

• Rinse the napa cabbage thoroughly, discard any tough outer leaves, and drain well.
• Wash the perilla leaves, bean sprouts, green onions, and fresh mushrooms.

Step 4: Layer the ingredients

• Arrange in order: 1 napa cabbage leaf - 1 perilla leaf - 1 slice of buffalo.
• Repeat this layering twice, then top with one final napa cabbage leaf.
• Cut the layered stack into 5-6.5 cm sections, adjusting the size to fit your pot.

Step 5: Arrange in the pot

• Line the bottom of the pot with bean sprouts to elevate the layers.
• Place the layered sections upright, starting from the outer edge and working toward the center.
• Add the mushrooms in the middle, pour in the anchovy broth until the ingredients are just submerged, and top with konnyaku noodles.

Step 6: Cook the hot pot

• Cover the pot and bring to a boil over medium-high heat.
• Once boiling, uncover and continue cooking for about 10 minutes, or until the napa cabbage becomes tender.

Step 7: Prepare the dipping sauce

• Finely chop the lemon zest and squeeze out the juice.
• Mix with soy sauce, vinegar, garlic, sugar or maesil syrup, anchovy broth, and chopped green chili.

Step 8: Serve and enjoy

• Serve the hot pot while still bubbling hot.
• Each diner can dip the meat and vegetables into the tangy-sweet dipping sauce for a true Japanese flavor experience.

Tips for the Perfect Mille-Feuille Nabe

• Use Allana shabu-shabu, high-quality buffalo for a tender, melt-in-the-mouth texture.
• Choose fresh, crisp napa cabbage leaves - avoid wilted or yellowed ones.
• When layering cabbage, perilla leaves, and buffalo, keep the layers even for an attractive appearance and uniform cooking. Arrange the layers vertically or slightly tilted in the pot for better presentation and flavor absorption.
• Keep the heat at medium while boiling to ensure even cooking without breaking down the vegetables. Avoid high heat, which can cause uneven results.
• Season the broth at the end with sea salt or soy sauce to control saltiness and preserve the fresh flavor of the ingredients.

Conclusion

Mille-Feuille Nabe is not just a dish - it’s a culinary work of art. Each layer of crisp napa cabbage, refreshing perilla leaves, and tender, juicy buffalo harmonizes beautifully in both taste and texture. With its meticulous preparation and elegant presentation, this hot pot is perfect for both fine-dining restaurants and cozy family dinners, creating a stunning and nutritious meal that’s sure to impress.