Mille Feuille Nabe (Thousand Leaves Hot Pot)
Ingredients
- 2 packs Mizkan Pork Bone and Soy Sauce Nabe
- 200 g Bean Sprouts
- 1 head Napa Cabbage separate each leaf
- 500 g Shabu Pork Collar / Beef
- 200 g spinach or baby spinach leaves only
- 100 g Shimeiji mushrooms ends removed
- 4 pcs shiitake mushrooms stem removed
- 1 small carrot sliced
Dipping Sauce (per pax)
- 3 tbsp Mizkan Sesame Sauce with Roasted Nuts
- 1 pcs chilli padi minced (optional)
- 1 tsp chopped spring onions
Instructions
- Place the bean sprouts on the base of the pot.
- Lay spinach leaves on top of cabbage leaf.
- Place shabu pork/beef on top of spinach.
- Then place another piece of cabbage leaf on top. Continue doing so until you have 5 layers of cabbage leaves.
- Slice the stacked cabbage layers into 3 portions. Then place it standing along the sides of the pot.
- Continue layering and portioning until the pot is almost filled, leaving a space in the middle for the mushrooms.
- Place the shimeiji mushrooms in the reserved space, top with shiitake mushrooms and sliced carrot.
- Pour in 2 packs of Mizkan Pork Bone and Soy Sauce Nabe and bring to boil over medium-high heat.
- Once boiling, reduce heat to low and allow to simmer for 15 minutes.
- Meanwhile, make the dipping sauce by mixing all the ingredients for dipping sauce in a bowl.
- Serve immediately with dipping sauce.
Notes
You can omit beansprouts if you aren't too keen on it or line the base of the pan with extra napa cabbage. Serve it with a bowl of rice or noodles.