The first snowy day! Making a hot soup dish, "Mille-feuille nabe
Minnesota, where I live, had the first snow on Sunday morning.
A hot soup dish that comes to mind when a cold wind blows.
It's good as a special meal on a special day
Let's make Mille-feuille nabe, which is praised even when placed on the guest table.
4 serving
Within 90 minutes
달콤스윗맘
- Ingredients
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Cabbage12piece
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Beef8piece
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Bok choy16piece
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Host1pack
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Mushrooms1pack
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Water8cup
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Anchovy1/2handful
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dried shrimp1/2handful
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pollacklittle
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Cheongyang red pepperlittle
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onion1/2ea
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Sea tangle1piece
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salted anchovies1TS
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Soy sauce1TS
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Saltlittle
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ground pepperlittle
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Broth10TS
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Soy sauce6TS
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lemon juice1TS
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Honey1/2TS
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Eggs4ea
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- Cooking Steps
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STEP 1/26It's a hot soup dish
Prepare "Mille-feuille nabe."
Pot size (diameter 23 cm, height 8 cm)
STEP 2/2612 cabbage leaves
Beef for shabu-shabu (6 cm 19 cm) 8 sheets
16 bok choy leaves
STEP 3/26Put cabbage, beef, and bok choy one by one
It's the first set of two layers
Make 4 sets.
STEP 4/26Lastly, if you turn the cabbage upside down and cover it up
It serves to hold the ingredients tightly.
STEP 5/26Cut the length about 6cm.
STEP 6/26Put bean sprouts on the bottom of the pot to taste the soup and control the height.
Use the bok choy green leaves and cut most of the rest into small pieces and put them together.
STEP 7/26Put it in a pot so that the cut side looks pretty
STEP 8/26Put the mushrooms in the middle.
STEP 9/26Fill the center with mushrooms to make the shape better
Increase the taste and texture of the soup.
STEP 10/26Mille-feuille nabe broth (7 cups; 1,400 ml)
according to your preference
Make broth by adding anchovies, dried shrimp, pollack shells, spicy peppers, onions, kelp, etc.
When the broth boils, take out the kelp.
Add dried shiitake mushrooms, boil them, and use them as garnish.
STEP 11/261 tablespoon of anchovy sauce
STEP 12/26a tablespoon of soy sauce
STEP 13/26Season with a little salt.
Add pepper if you like!!!
STEP 14/267 cups of hot boiled broth (1,400ml)
STEP 15/26Pour the broth and bring to a boil.
STEP 16/26[Making ponzu sauce]
10 tablespoons of broth
6 tablespoons of soy sauce
1 tablespoon lemon juice
1/2 tablespoon honey
STEP 17/26Stir to melt the honey well.
STEP 18/26Prepare the yolk for mixing with the ponzu sauce.
STEP 19/26Mix the egg yolk well in the ponzu sauce.
STEP 20/26Remove the foam that forms when the soup starts to boil.
STEP 21/26When the beef is cooked in moderation
STEP 22/26Put it on a personal plate
STEP 23/26Dip the egg mixture into the ponzu sauce!!! If you dip it in the sauce
The taste
STEP 24/26Mushrooms and bean sprouts are also very delicious.
STEP 25/26When I was almost done eating the ingredients
Add udon noodles
STEP 26/26Lastly, take a bite
- Cooking review
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4.67score
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295*****scoreSome ingredients are missing, so I couldn't make them 100 percent the same as the recipe, but I got a lot of help! The soup was light and nice2019-07-21 19:27 -
250*****scoreI heard it's cold, so I prepared this The soup is cool and nice Vegetables and mushroom meat are mixed together and taste good Thanks to you, I enjoyed the meal Thank you ^^2018-12-06 19:35 -
877*****scoreIt's my first time making kimchi because I was cooking something new It was a huge hit~^^ I'm sorry that I couldn't take pictures, but it was a huge success Everyone ate it deliciously2018-11-04 19:38
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