The Easiest But Gorgeous Hotpot! Mille-feuille Nabe

Ingredients

• 2 L Water (cold tap water)
• 20 g Dried Kelp (kombu, high in glutamic acid)
• 30 g Dried Bonito Flakes (katsuobushi for stock)
• 0.5 tsp Salt (sea or kosher salt)
• 300 g Beef (thinly sliced) (lean cut such as sirloin; freeze 1 hour for easier slicing)
• 200 g Yellow Napa Cabbage (small head for pretty color)
• 10 leaves Perilla Leaves (optional; can substitute with bok choy or kale)
• 150 g Shiitake Mushrooms (sliced; carve caps for fancy look)
• 50 g Mung Bean Sprouts (optional for crunch)
• 1 tbsp Sugar (granulated)
• 2 tbsp Soy Sauce (regular Japanese soy sauce)
• 0.5 tbsp Rice Vinegar (mild acidity)
• 0.5 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Mirin (Japanese sweet rice wine)
• 1 tsp Karashi Japanese Mustard (spicy mustard; can use wasabi instead)
• 200 g Udon Noodles (or any Japanese noodle; cooked in broth)
• 1 stalk Green Onions (thinly sliced for garnish)

Instructions

1. Prepare Kombu Stock Base

   Place 20 g dried kelp in 2 L cold water in a pot. Heat over low heat until just before boiling, about 10 minutes, then remove the kelp.

   Time: PT10M

   Temperature: around 80°C

2. Add Bonito Flakes

   Put 30 g dried bonito flakes into a strainer bag or cheesecloth and add to the simmering water. Cook for 5 minutes, then remove the bag.

   Time: PT5M

   Temperature: around 80°C

3. Season the Stock

   Stir in ½ tsp salt. The stock is now ready as a clear, umami‑rich broth.

   Time: PT1M

4. Prepare the Beef

   Pat the beef dry with paper towels. If not already thinly sliced, freeze for about 1 hour, then slice into thin strips.

   Time: PT5M

5. Slice Vegetables and Mushrooms

   Thinly slice the napa cabbage, separate perilla leaves, and carve the shiitake mushroom caps for a decorative look. Keep mung bean sprouts ready if using.

   Time: PT10M

6. Mix Dipping Sauce

   In a small bowl combine 1 tbsp sugar, 2 tbsp soy sauce, ½ tbsp rice vinegar, ½ tbsp lemon juice, 1 tbsp mirin, and 1 tsp karashi mustard. Stir until sugar dissolves.

   Time: PT2M

7. Layer Ingredients in the Pot

   In the shallow pot, arrange a layer of napa cabbage, then perilla leaves, then a layer of beef strips. Repeat the cabbage‑leaf‑beef sequence once more and finish with a top layer of cabbage. Tuck shiitake mushrooms around the edges, leaving a small gap in the center.

   Time: PT5M

8. Cook the Hot Pot

   Pour the prepared stock into the pot until ingredients are just covered. Bring to a rolling boil, then reduce to a gentle simmer for 5 minutes until beef is cooked through.

   Time: PT5M

   Temperature: 100°C

9. Add Noodles (Optional) and Serve

   If serving with noodles, add extra stock to the pot, bring back to a boil, then add 200 g udon noodles. Cook 5‑7 minutes until tender. Ladle broth, noodles, and vegetables into bowls, garnish with sliced green onions, and serve with the dipping sauce.

   Time: PT7M

   Temperature: 100°C

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried Kelp: Dried wakame
• Instead of Dried Bonito Flakes: Dried anchovies, Fish stock powder
• Instead of Beef (thinly sliced): Lamb, Pork, Chicken
• Instead of Yellow Napa Cabbage: Bok choy, Kale
• Instead of Perilla Leaves: Bok choy, Kale
• Instead of Shiitake Mushrooms: Button mushrooms
• Instead of Mung Bean Sprouts: Bean sprouts
• Instead of Karashi Japanese Mustard: Wasabi
• Instead of Udon Noodles: Rice noodles, Spaghetti

Equipment Needed

• Shallow White Pot
• Strainer Bag or Cheesecloth
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Ladle or Large Spoon

Critical Steps — Do Not Skip

• Making the kombu‑bonito stock without boiling the kelp
• Slicing the beef thinly after a brief freeze
• Layering cabbage, perilla leaf, and beef in the correct order
• Not overfilling the pot to keep the presentation attractive

Chef Tips from the Video

• For extra aroma, lightly toast the kombu before adding water, then discard before simmering.
• If you like a spicier dip, add a pinch of shichimi to the sauce.
• Use a white shallow pot to showcase the colorful layers; any color works but white highlights the ingredients.

Troubleshooting

Storage

Refrigerator: Store leftover broth in an airtight container for up to 3 days.

Freezer: Freeze the broth in portions for up to 1 month.

Room temperature: Do not store at room temperature; hot pot should be refrigerated promptly.

Make-Ahead Tips

• Prepare the kombu‑bonito stock a day ahead and refrigerate; reheat before assembling the hot pot.
• Mix the dipping sauce in advance and store in a small jar.
• Slice all vegetables and keep them in a sealed container in the fridge.

Frequently Asked Questions