Mille-Feuille Nabe

Ingredients

• 250 g thin beef slices (Defrosted hotpot rolls may be used.)
• 0.5 napa cabbage (Wombok/Chinese cabbage; keep the leaves whole and intact.)
• 1 cup dashi stock
• 0.333 cup soy sauce
• 0.333 cup mirin
• 0.333 cup sake
• 1.5 tbsp brown sugar

Steps

1. 1

   Layer the thin beef slices and whole napa cabbage leaves into a stack. Make sure cabbage leaves form both the bottom and the top of the stack.

2. 2

   Cut the layered stack into 3 or 4 strips, depending on how high you want the strips to sit in the pot.

3. 3

   Pack the strips tightly into a pot so they remain upright and snugly fitted together.

4. 4

   Mix the dashi stock, soy sauce, mirin, sake, and brown sugar together to make the sukiyaki broth.

5. 5

   Pour the sukiyaki broth over the packed cabbage and beef.

6. 6

   Cover the pot with a lid and simmer over low heat until the beef is cooked through and the cabbage is tender.

7. 7

   Serve with a side of rice, or eat the nabe by itself.

Notes

The source does not specify an exact simmering time or the amount of rice for serving. Cook until the beef is fully cooked through and the cabbage is tender.

Nutrition per serving

• main
• soup
• hotpot
• Japanese
• one-pot
• gluten-free adaptable
• high-protein
• rice accompaniment