Get ready to cozy up on a rainy day with the ultimate feel-good soup! Imagine yourself wrapped in warmth, savoring every delicious spoonful of this homemade delight—this mille fueille nabe is like a big, comforting hug for your taste buds.
What is Mille Fueille Nabe?
Mille Feuille Nabe, a culinary masterpiece that takes the art of hot pot to new heights. Picture delicate layers of thinly sliced meats, and vibrant vegetables such as carrots, mushrooms, and napa cabbage interwoven like the pages of a thousand-layered pastry, creating a symphony of flavors and textures.
Traditional mille-feuille refers to a French pastry consisting of layers of puff pastry and cream, typically associated with desserts. “Mille Feuille Nabe” refers to a hot pot dish that contains thousands of layers of cabbage and sliced meats.
The enticing fusion of French and Japanese culinary traditions comes to life in Mille Feuille Nabe, making it the ideal comfort dish for those moments when the weather turns chilly or you need a pick-me-up. Picture layers of delicate flavors and textures, a symphony of warmth and taste that promises to elevate your dining experience to a whole new level, especially with an extra kick of spice with gochujang.
Fun fact: mille feuille means thousand layers in french, and nabe translates to hotpot in japanese.
Ingredients Needed for This Recipe
Gochujang Mille Fueille Nabe
Delicate layers of thinly sliced meats, and vibrant vegetables such as carrots, mushrooms, and napa cabbage interwoven like the pages of a thousand-layered pastry, creating a symphony of flavors and textures.
Ingredients
Nabe broth
- 300g Water (1 1/4 cup)
- 17g Soy sauce (1tbsp)
- 11g Sake (2 tsp)
- 1 package dashi powder
- 11g Mirin(2tbsp)
- 16g Gochujang (1 tbsp)
Main ingredients
- 1/2 head Napa/chinese cababge (2lbs)
- thinly sliced meat
- 4 sliced gingers
- 6 pieces of sliced carrots
- sliced Squash
- 2 Shitake mushrooms
- Chives/Cilantro for topping
Dipping sauce
- Ponzu
- Soy sauce
- Goma tare (sesame dipping sauce)
Cooking Instructions
Start by getting all the Ingredients necessary to make your mille fueille nabe from your local Asian grocery
wash and cut your napa/Chinese cabbage into 4 equal pieces (do not cut the edges off just yet)
brush a light layer of gochujang on each cabbage layer, along with thinly sliced pork
cut the edge of the cabbage off and then slice them in half
tuck the cabbages into a clay pot, depending the size of your pot, you might be using 1/2 of the cabbage or 3/4 or all of it (make sure you are tucking it tight as the content may get loosen during the boiling process)
cut the vegetables into thin slices (ginger, carrots, or whatever veggies you would like) to see how i cut them into these adorable shapes, see the video on the bottom of this blog
top it off with shitake mushrooms and some chopped cilantro/ green onions
in a bowl, add in water, dashi powder, soy sauce, mirin, sake and whisk them together well
add the broth into the clay pot, if broth is not enough, add in water until it reaches the top
cover and let it simmer in medium heat for 20-25 minutes
enjoy it with some ponzu or your favorite dipping sauce, enjoy!
watch video:
click the image for the rilakkuma clay pot used in this recipe
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