Mille-Feuille Nabe, also called "thousand-layer hot pot", is a Japanese style one pot dish. This comforting recipe features layers of cabbage and thinly sliced meat simmered in a flavorful dashi-based broth. Known for its simple and clean taste, it is an ideal meal for cozy gatherings or weeknight dinners.
The recipe was created by Paris-based duo The Social Food using KINTO's KAKOMI donabe.
Ingredients
• Pak choi cabbages
• 300 g of thinly sliced Pork or Beef belly
• 100 g of Enoki mushrooms
• 1 liter of Dashi broth
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 liter of Dashi broth
• 1 tbsp Sugar
Yuzu Sauce:
• 3 tbsp Soy sauce
• 1 tbsp Yuzu juice (or lemon)
• 1 zest of Yuzu @marion.lemonstory
• 2 tbsp Rice vinegar
• 1 tbsp toasted Sesame seeds
• 1 chopped Green onion
• 1 tsp Chili oil
Preparation
2. Form a pile by alternating a cabbage leaf, a pak choi leaf, and a slice of beef. Repeat until all the ingredients are used up.
3. Cut this pile into equal-sized pieces to arrange them nicely into the KAKOMI donabe, packing them tightly. Add the enoki mushrooms on top.
4. Mix the dashi broth, with the soy sauce, sugar and mirin, then cook in a pan for 5 minutes over medium heat. Pour over the cabbage and cook in the Donabe until the cabbage and mushrooms are tender.
5. Meanwhile, mix all the ingredients for the yuzu sauce in a bowl.
6. Serve the nabe piping hot, with rice, and an optional sauce garnished with chives for dipping each bite.
Bon appétit!
Recipe by
The Social Food
The Social Food is a culinary studio founded by Shirley Garrier and Mathieu Zouhairi. Their minimalist aesthetic and focus on local produce have made them a benchmark on the gastronomic scene. They also publish books and work with brands to promote the art of the table.
@thesocialfood / @thesocialfoodstudio
