A recipe for making mille-feuille nabe that tastes and shapes pr
If you look at the pretty plating At first glance, it's going to be difficult, If you make mille-feuille nabe yourself It's pretty easy. You can boil it in a cool way Not just at family dinners Inviting guests or eating party food It's a delicious menu that looks good and kills two birds with one stone.
2 serving
Within 30 minutes
반이짝이
Ingredients
  • Beef
    300g
  • full cabbage
    1ea
  • Sesame leaf
    16~20piece
  • a mandarin duck mushroom
    200g
  • Shiitake mushroom
    2~3ea
  • Bok choy
    little
  • anchovy broth
    900ml
  • Tzuyu
    little
  • Salt
    little
  • Soy sauce
    2T
  • Vinegar
    1T
  • Honey
    1T
  • Lemon
    little
Video
Cooking Steps
STEP 1/15
I'm going to prepare the ingredients first
Wipe the blood off the beef with a kitchen towel.
I prepared meat for bulgogi.
It's thinly sliced beef for shabu-shabu
Even for pork, the light parts
You can add the sliced ones.
STEP 2/15
Perilla leaves are easy to eat
Cut off the top, please.
STEP 3/15
Cut the bottom of the cabbage
Please separate them
STEP 4/15
When you put perilla leaves on top, match it with cabbage leaves
Please put it up so that we can face each other.
Depending on the size, put two or three sheets on top
It fits nicely.
STEP 5/15
Put the meat in shape, too.
STEP 6/15
I repeated it twice to make the shape.
STEP 7/15
If you put the stems and leaves on top of the cabbage
The height is well balanced
It looks good and it's good to put in.
STEP 8/15
Cut according to the height of the hot pot.
The big ones are cut into 4 pieces and the small ones into 3 pieces
It fits the height of the pot.
STEP 9/15
Boil it in a pot.
From the edge of the pot
Put the ingredients in a circle.
STEP 10/15
I'm going to put it in the middle
Prepare mushrooms and bok choy
STEP 11/15
Rice cakes that look good are good for eating, too
If you want to put it in a pot
Shape the shiitake mushrooms.
STEP 12/15
I make mille-feuille nabe sauce.
The basic thing that's good to dip is
It's PONZ style.
2 tablespoons of soy sauce, 1 tablespoon of vinegar
Add 1 tablespoon of honey and a bit of lemon
Mix the sauce well.
STEP 13/15
Prepare the broth.
With shiitake mushrooms, green onions, and radish
I made 800ml of anchovy kelp stock.
(If you don't have it, use a stock pack.)
Put 2 tablespoons of tsuyu into the prepared broth
I seasoned it.
(If you don't have it, you can add soy sauce for soup)
You need to reduce the amount.)
I'll put in the tsuyu and the seasoning that's not enough
Salt, please.
STEP 14/15
Pour the stock into the ingredients.
Depending on the size of the pot or the amount of ingredients
Put more than 80% of your own.
STEP 15/15
To the point where the cabbage and meat are cooked
Boil it
Mille-feuille nabe is complete!
Sweet cabbages and fragrant perilla leaves layer upon layer of soft beef Cut into bite-size pieces and place in a pot. Mushrooms and bok choy (Additional ingredients are at your disposal) Boil it in thick broth Everyone likes it You can enjoy a light and cool taste.
Cooking review
5.00
score
  • 914*****
    score
    I heard there's a guest coming...I made it Wash vegetables, trim them, stack them one by one, and cut them again It takes a lot of work to make broth and sauce. Except for when customers come, shabu-shabu would be comfortable! But I followed the recipe and enjoyed the food
    2021-12-06 19:17
  • 353*****
    score
    The taste of the soup was amazing~ Thank you ^^
    2021-10-11 20:29
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