Millie Feuille Nabe (A Thousand Leaves Hotpot)

I think this is one of the most visually appealing dish I've ever made! Millie Feuille Nabe, a popular Japanese hotpot consist of pork/beef slices embedded between multi-layers of napa cabbage i.e. Chinese cabbage, simmered in a pot of homemade broth. 

This hotpot is really easy to assemble and takes not long to get it layer into the pot. My kids love all kinds of mushrooms, including me, therefore I've added more of it into this hotpot. I also skipped the dipping sauce in the original recipe but it does not affect the taste of this dish. The tender stewed cabbage and broth tasted so light and delicious that my family members enjoyed trememdously and request to make this again for them! 

Can't help but to take another shot of this lovely shrooms!

A pot of anchovies stock base for this thousand layers stewed cabbage

After adding in the stock, cover the pot and simmer in low heat for 30 mins until the cabbages are tender and is ready to be serve!

Ingredient

• 450gm thinly slice pork (I used pork collar shabu shabu)
• 1 napa cabbage
• 5 dried shiitake mushrooms
• 1 package brown beach mushroom
• 1 package white shimeiji mushroom
• 1 package enoki mushroom
• 200gm bean sprouts, trimmed

Stock

• 2.5L water
• 1 pc dried kelp (12cm x 5cm)
• 1/4 cup dried anchovies
• 1/2 radish, cut into chunks
• 1 onion, cut into chunks
• 3 dried shittake mushrooms
• 1 tbsp light soy sauce
• 1 tsp salt
• 1/2 tsp black pepper 

Method

1. Prepare the stock first. This can be made in advance and stored in fridge if desired. 
2. Place all stock ingredients, except soy sauce and salt, together with water into a pot. Bring to boil. Lower heat and simmer for 1 hour. Add soy sauce and salt to taste.
3. Cut away ends of napa cabbage. Separate leaves, wash and drain dry.
4. Place one cabbage leave on a working surface, place 3 slices of pork over. Layer with another cabbage leave and pork slices ending with another layer of cabbage. Repeat another set of the layerings till pork slices are used up. 
5. Cut the cabbage stacks into 3 sections. Adjust width according to the depth of the pot you are using.
6. Layer the bottom of the pot with bean sprouts. Turn cut side up of the cabbage stack and fill up the pot from the edges and work your way towards the center. 
7. Fill up the centre with mushrooms. Add stock and fill up to cover the cabbage layers.
8. Cover and bring to boil. Lower heat and cook for about 30 mins till cabbages are softened. Serve immediately.

Recipe ref & modified from : kimchimari.com