Making a pleasant menu, mille-feuille nabe
Neighbors, how was it today? My husband and I stay home in a snow storm on Tuesday afternoon, Wednesday, Thursday, and Friday! I'm in the middle. It's also a time to realize that the difference between not going out of the house and not going out is really big. But what's important Cooking is a fun game for me, so I went to the kitchen excitedly today, and the menu is good, delicious, and takes care of course I made mille-feuille nabe.
4 serving
Within 60 minutes
달콤스윗맘
Ingredients
  • Cabbage
  • Bok choy
  • Beef
  • Host
  • a million mushrooms
  • Shiitake mushroom
  • anchovy broth
  • egg
  • Soy sauce
    1/4cup
  • anchovy broth
    1/4cup
  • a beautiful forest
    1/2cup
  • Sea tangle
    1piece
  • Lemon
    1ea
  • Vinegar
    2ts
Cooking Steps
STEP 1/29
Please consider that the amount of ingredients varies depending on the size of the pot.
Chinese cabbage
Bok choy
beef for shabu shabu
Host
a million mushrooms
Shiitake mushroom
Anchovy vegetable broth (season with salt and anchovy sauce)
STEP 2/29
Put shabu shabu beef on top of cabbage leaves
STEP 3/29
Put the green part of bok choy
STEP 4/29
Put the beef on top of the shabu shabu
STEP 5/29
If the bok choy leaves are small, place the two together.
STEP 6/29
Stack cabbage leaf oligos twice repeatedly and cut them into three pieces.
STEP 7/29
Put the bean sprouts on the bottom of the pot and put the ingredients in like a whirlwind
STEP 8/29
Put a million mushrooms in the middle and add the shiitake mushrooms soaked in water to add beauty.
STEP 9/29
Pour in the seasoned broth and boil it
Mille-feuille nabe is complete.
STEP 10/29
Making Tzuyu
1/4 cup soy sauce
STEP 11/29
1/4 cup anchovy broth
STEP 12/29
1/2 cup mirin
STEP 13/29
a piece of kelp
STEP 14/29
1 lemon (squeeze)
STEP 15/29
two teaspoons of vinegar
STEP 16/29
Put a piece of lemon on the tsuyu to add beauty.
STEP 17/29
Prepare the tsuyu and egg yolk.
STEP 18/29
It's very delicious if you dip cooked vegetables and beef in sweet and salty tsuyu.
STEP 19/29
If you dip it in tsuyu with egg yolk, it tastes better because it'
STEP 20/29
Cover the lid and open the toad when the beef starts to cook
STEP 21/29
I'm finally ready to eat
STEP 22/29
If you put beef in a strainer and pour blood, and then use it in cooking, it's good because the soup has less brown foam.
STEP 23/29
Put it on a personal plate
STEP 24/29
Pour in the hot soup.
STEP 25/29
Dip it in the yolk!
STEP 26/29
Put it in your mouth
STEP 27/29
Should I put in noodles or udon? Should I put in rice cake soup? And then you get dumplings!
STEP 28/29
The taste of cabbage, bok choy, host, beef, and mushrooms is a combination of cold soup and dumplings in anchovy broth.
STEP 29/29
Wrap it up with dumplings!
The process of preparing for cooking is fun I'm proud of the table setting I'm thankful that the other person eats it deliciously Are you happy to eat my cooking Cooking seems to be just happiness.
Bulgogi Recommended recipe
  • 1
    [Live Information Service] Awesome restaurant beef bulgogi golde
    4.89(45)
  • 2
    Making Bulgogi with Ttukbaegi
    4.98(49)
  • 3
    How to make beef bulgogi with your own soup, Jongwon Baek bulgog
    4.86(21)
  • 4
    I'll tell you both versions of Jongwon Baek sauce and beef bulgo
    4.98(45)
Japchae Recommended recipe
  • 1
    Fish cake japchae, fish cake and chives, super simple japchae
    4.71(28)
  • 2
    a quick-cooked japchae
    4.91(33)
  • 3
    Bean sprout fish cake japchae
    4.84(37)
  • 4
    Making crunchy bean sprout japchae!
    4.76(17)