Thousand layers of flavors, textures, and nourishing vitamins – this vegan model of Mille Feuille Nabe is tremendous comforting and but tremendous mild on the identical time. Full of recent greens and silky tofu pores and skin for protein, cooked in an umami home made vegan dashi and served with my fave dipping sauce.
The Mille Feuille Nabe is likely one of the prettiest Japanese scorching pot variations in my humble opinions (though they’re all so aesthetically pleasing!). Historically, it is manufactured from napa cabbage layered with fatty pork stomach slices. I really like the layered arrangment, it is really easy on the attention and in addition makes it additional enjoyable to eat.
I have been lacking this comforting pot quite a bit so I lastly simply went forward and made a vegan model with colourful veggies and tofu pores and skin, which is skinny and versatile and matches properly inbetween napa cabbage leaves. And usually I might go for both enoki mushroom or beech mushroom within the middle of the pot however since I did not have any at hand I simply used mung bean sprouts.
Preppign for this meal is tremendous simple and the whole lot cooks up in a single donabe, or any thick pot you’ve. You possibly can get pleasure from this Nabe with some good steamy rice on the aspect and a flavorful dip with a kick! I made my fave citrusy, umami, and barely spicy dip however you’ll be able to go along with any sauce you want!
INGREDIENTS:
*2 servings
1/2 massive napa cabbage
1 massive carrot
1 bok choy
2 – 3 massive tofu pores and skin
Handful of mung bean sprouts or enoki mushroom
For the Vegan Dashi –
2 dried shiitake mushroom
1 4″ x 6″ piece of kombu
3 cup water
For the Dipping Sauce –
1 scallion, chopped
2 tablespoon tamari or soy sauce
Squeeze of lemon
1/2 teaspoon shichimi togarashi
TO MAKE:
– Make the dashi first, soak the dried shiitake and kombu with the water for at the very least half-hour, or you can even soak them in a single day within the fridge;
– After soaking, switch the dashi elements to a pot, deliver to a simmer, take out the kombu when it simply begins to boil, reserve the kombu for later, set the dashi apart;
– Soak the tofu pores and skin with scorching water for quarter-hour, in case you’re utilizing recent tofu pores and skin, skip this step;
– Reduce the napa cabbage lengthwise in half, then once more into quarters;
– Thinly slice the carrot with a peeler;
– Rigorously carry up every layer of the napa cabbage leaves, and put carrot slices, tofu pores and skin, bok choy leaf, and a bit of kombu in between every two layers, do not reduce the foundation but, it’s going to maintain the stack properly collectively;
– Reduce the stuffed napa cabage quarter into 2 or 3 items, relying on the scale of your pot, organize every bit into the pot, reduce aspect up;
– Tightly pack the pot, and put the mung bean sprouts or enoki mushroom within the middle;
– Pour within the dashi, cowl the pot with the lid, deliver to a delicate boil and let it simmer for 10 minutes;
– In the meantime, make the dipping sauce, combine the whole lot in a bowl;
– Serve scorching with the sauce, get pleasure from!
