Mille Feuille Nabe (Thousand Leaves Hot Pot)
Delishar recipe - Malaysian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 3 tbsp Mizkan Sesame Sauce with Roasted Nuts
- 1 pcs chilli padi (minced (optional))
- 1 tsp chopped spring onions
Instructions
- 1
Place the bean sprouts on the base of the pot.
- 2
Lay spinach leaves on top of cabbage leaf.
- 3
Place shabu pork/beef on top of spinach.
- 4
Then place another piece of cabbage leaf on top. Continue doing so until you have 5 layers of cabbage leaves.
- 5
Slice the stacked cabbage layers into 3 portions. Then place it standing along the sides of the pot.
- 6
Continue layering and portioning until the pot is almost filled, leaving a space in the middle for the mushrooms.
- 7
Place the shimeiji mushrooms in the reserved space, top with shiitake mushrooms and sliced carrot.
- 8
Pour in 2 packs of Mizkan Pork Bone and Soy Sauce Nabe and bring to boil over medium-high heat.
- 9
Once boiling, reduce heat to low and allow to simmer for 15 minutes.
- 10
Meanwhile, make the dipping sauce by mixing all the ingredients for dipping sauce in a bowl.
- 11
Serve immediately with dipping sauce.