Japanese Mille Feuille Nabe

• 250 g thin beef slices, defrosted hotpot rolls work perfectly
• ½ wombok, napa / Chinese cabbage — leaves kept whole and intact
• 1 cup dashi stock
• ⅓ cup soy sauce
• ⅓ cup mirin
• ⅓ cup sake
• 1½ tbsp brown sugar

Method

1. 1

   Build a stack by alternating whole cabbage leaves and thin beef slices, making sure you start and finish with cabbage so the leaves sit on both the bottom and the top of the stack.

   Tip · Keeping the cabbage leaves whole is what gives you those clean layered edges — don't shred or tear them.
2. 2

   Chop the stack crossways into 3 or 4 strips, depending on how tall you want the layers to stand up in your pot.

3. 3

   Pack the strips upright into your pot, cut side facing up, arranging them tightly so they hold each other in place. They should be snug — this is what keeps the layers from collapsing as they cook.

4. 4

   Whisk together the dashi stock, soy sauce, mirin, sake, and brown sugar to make the sukiyaki broth, then pour it evenly over the cabbage and beef.

5. 5

   Cover the pot with a lid and simmer on low until the beef is cooked through and the cabbage is completely tender — around 15–20 minutes. Serve straight from the pot with a side of rice, or eat it just as it is.