Mille feuille nabe (ミルフィーユ鍋) is the Japanese meat and cabbage stew.
For this recipe I used Chinese cabbage and beef, but if you want a tastier dish I recommend using pork.
I like to dip this dish in ponzu sauce, but you can alternatively use soy sauce.
1 Chinese cabbage
500g beef cut very thin
mixed mushrooms (I used enoki, porcini and shiitake)
1 liter dashi broth (or water and granular dashi)
2 tablespoons soy sauce
1 tablespoon sake
1 piece grated ginger
ponzu sauce (optional)
In a saucepan, bring dashi broth, soy sauce, sake and ginger to the boil. Keep aside.
Cut the cabbage into quarters and, from each quarter, divide the leaves. On each individual leaf, arrange the slices of meat. Place another leaf on the meat-covered leaf and repeat the process. Once you have finished the quarter of cabbage, cut it into large slices and place everything in a large and not too high pot, until it is completely filled.
Decorate the pot with mushrooms and pour in the hot dashi broth.
Bring to the boil, reduce the heat, cover with a lid and cook for 30 minutes.