Mille-feuille Nabe

Name: Mille-feuille Nabe
Yield: 1730 g
Ingredients: Onion 280 portion (1/2 piece); Anchovy Broth 500 servings; Blanched Enoki Mushroom 200 side dish bowl; Napa Cabbage 300 portion (10 leaves); Beef Brisket (Thinly Sliced) 200 g; Seasoned Bean Sprout 250 side dish bowl

Difficulty NORMAL 666 kcal

#Mille-feuille Nabe #Japanese Food #Shabu-shabu #Cabbage Dish #Easy Recipe #Beef #Nabe Dish #Winter Recipe #Hot Pot #Home Party

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Ingredients

Main ingredients

Onion 4 portion (1/2 piece)
Anchovy Broth 5 servings
Blanched Enoki Mushroom 2 side dish bowl
Napa Cabbage 3 portion (10 leaves)
Beef Brisket (Thinly Sliced) 200 g
Seasoned Bean Sprout 5 side dish bowl

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 50.37 g 30%

Protein 56.76 g 34%

Fat 26.36 g 36%

Serving size 1730g

Cooking steps

1

Wash the napa cabbage and crown daisy thoroughly and set them aside.
2

Prepare thinly sliced beef for shabu-shabu.
3

In a pot, layer napa cabbage and beef slices alternately.
4

Place the crown daisy on top.
5

Add kelp and water to the pot and make broth.
6

Pour the broth over the stacked ingredients.
7

Boil over medium heat until the ingredients are cooked.
8

Serve with soy sauce or ponzu sauce to taste.

Mille-feuille Nabe

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