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Easy and Pretty Mille-Feuille Nabe (Shabu Shabu)
5 from 8 votes

Easy and Pretty Mille-Feuille Nabe (Shabu Shabu)

A beautiful and delicious mille feuille nabe (shabu shabu) made from napa cabbage, paper think rib eye slies and perilla leaves. You can pre assemble beforehand and just cook when family and guests are ready to eat.

Prep Time
30 mins
Cook Time
40 mins
Servings: 4
Calories: 350 kcal
Course: Main Course
Cuisine: Fusion, Japanese

Ingredients

  • 1 lb beef prime rib eye, very thinly sliced, for shabu shabu
  • 1 Napa cabbage
  • 1 - 2 perilla leaves 25 - 30 leaves, package
  • 3 shiitake mushroom dried
  • 3.5 oz brown beech mushrooms 1 pack, aka Buna Shimeji
  • 3 oz enoki mushrooms (1 pack)
  • 6 oz bean sprout 1/2 pack
  • 2 green onion
  • 1 konnyaku or Miracle Noodles, pack
  • 1 lemon (for sauce)
For Stock
  • 10 Cups water
  • 1 piece dried kelp (다시마 dashima, about 4 x 3 in / 10 x 7 cm)
  • 15 pieces dried anchovies
  • 1 piece radish (palm-sized piece, 1 in / 2.5 cm thick)
  • 1/2 onion
  • 2 shiitake mushroom dried
  • 1 Tbsp dark soy sauce (season to taste at the end)
  • 1-2 tsp salt season to taste at the end, sea salt
For Sauce
  • 1 Tbsp dark soy sauce regular
  • 1 Tbsp rice vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon peel chopped
  • 1 Tbsp garlic optional, chopped, fresh
  • 2 Tbsp anchovy stock (from above)
  • 1 Tbsp maesil syrup (plum extract syrup, or 2 tsp sugar)
  • 1 Tbsp green chili pepper chopped, Korean or any other green chili

Instructions

    Cup of Yum
  1. Soak dried shitake mushrooms in warm water to fully rehydrate.
  2. Start stock by adding water, radish, anchovies, kelp, dried mushroom, onion to stock pot. Bring to boil and quickly lower to simmer. Simmer (should NOT be bubbling) for at least  30 min and season with 1 Tbs soy sauce and 1~2 tsp sea salt to taste. It should taste slightly under seasoned. Cool.
  3. Clean, wash cabbage and rip out the outer bigger leaves. Drain.
  4. Clean perilla leaves, bean sprouts, green onions and mushrooms. Shitake, Enoki, Brown Beech Mushrooms go in this recipe because they maintain great texture even when cooked. Shitake especially has great flavor!
  5. Now let's make some shabu shabu mille feuille (thousand leaves)! Start stacking by layering cabbage leaf -> perilla leaves -> shabu shabu beef. Like So -
  6. The beef slice used here is what's sold as Chadolbaegi (see my Know your beef cut! post for more info on Korean beef cuts). Usual Chadolbaegi cuts have more fat but this one didn't. The original recipe uses both chadolbaegi (brisket cut against the grain) and rib eye cuts. I only wrote rib eye in the ingredients list because I found these chadolbaegi slices can get a little tough since there is little fat. If you want to have tender, melt in your mouth beef slices, use well marbled rib eye or tenderloin instead.
  7. REPEAT cabbage -> perilla -> beef until you have 2 sets and then top with cabbage.
  8. Cut the cabbage stack into about 2 to 2.5 in (5 - 6.5 cm) slices. Adjust width according to how deep your pot is.
  9. Layer the bottom of the pot with bean sprouts. Add more or less bean sprouts to adjust the height of the stacks. Turn stack sideways and fill up the pot from the edges and work your way towards the center.  It looks most pretty when the stacks fill up almost to the top of the pot and the stacks are staggered.
  10. Now, add mushrooms in the center.
  11. Add anchovy stock until the ingredients are almost covered and top with some gonnyaku (miracle) noodles.
  12. Cover and bring to boil on med high heat. Uncover and keep cooking on med high heat for 10 min or until the cabbages are soft.
  13. While you wait, peel and chop some lemon skin. Also squeeze fresh lemon juice. To the lemon peel and juice, mix in soy sauce, vinegar, sugar or maesil extract, stock, chopped green chili and garlic.
  14. Now you are ready to serve!!!

Nutrition Information

Calories 350kcal (18%) Carbohydrates 25g (8%) Protein 29g (58%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 69mg (23%) Sodium 400mg (17%) Potassium 1376mg (29%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 790IU (16%) Vitamin C 104mg (116%) Calcium 251mg (25%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 25g 8%
Protein 29g 58%
Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 400mg 17%
Potassium 1376mg 29%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 790IU 16%
Vitamin C 104mg 116%
Calcium 251mg 25%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.