Japanese mille feuille nabe
Serves 1
Directions
- 1Layer the beef slices and cabbage leaves into a stack, ensuring cabbage leaves are on both the bottom and top of the stack.
- 2Chop the stack into 3 or 4 strips.
- 3Tightly pack the strips into your pot.
- 4Mix together all the sukiyaki broth ingredients and pour over the cabbage and beef.
- 5Cover the pot with a lid and simmer on low until the beef is cooked through and the cabbage is tender.
Ingredients
- 250 g thin beef slices
- 0.5 whole wombok cabbage
- 1 cup dashi stock
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/3 cup sake
- 1.5 tbsp brown sugar
Equipment
potlid
Tips
- Serve with a side of rice or eat by itself.
