I am always looking for a light but delicious meal to make. This mille feuille nabe hits that mark perfectly. I have previously posted this recipe on my instagram but I figured it would be nice to have it on here as well and hopefully easier to find!

Mille Feuille Nabe

Serves 4 with one portion leftovers

Ingredients

1 medium sized Napa cabbage

2 packs of thinly sliced hot pot meat (I used beef short rib)

1 2 inch piece of ginger sliced into match sticks

1 bunch of green onions

2 packages enoki mushrooms

To serve on its own or with a lower glycemic noodles such as konjac, sweet potato vermicelli, or mung bean glass noodle.

You can also have rice or udon noodles with it if you're not watching carbs.

Sauce

1/2 cup soy sauce

1 tbsp powdered dashi stock

1/4 cup mirin

Water to make the sauce measure 2 cups

Slice green onions and ginger, place in the bottom of your pot.
Layer leaves of cabbage with meat.
Slice the cabbage and meat layers so they are about 2 inches high, place the slices in the pan in a flower like pattern.
Cut off root end of the enoki mushrooms and place in the centre of your pan.

Measure and mix the sauce ingredients.
Pour in the pan, it won’t look like enough liquid but the cabbage will release a lot of water as it cooks.

Simmer 15 minutes or until all the meat is cooked.

Serve with a bowl of rice on the side or add noodles to your bowl at the base and serve the nabe on top.