Mille Feuille Nabe (Thousand Leaves Hot Pot)
Mizkan Pork Bone and Soy Sauce Nabe
separate each leaf
Shabu Pork Collar / Beef
spinach or baby spinach
Dipping Sauce (per pax)
Mizkan Sesame Sauce with Roasted Nuts
chopped spring onions
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.
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.
30 mins, asian, easy, hotpot, mizkan, soup