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Vegan Mille Feuille Nabe Japanese Thousand-Layer Hot Pot

Thousand layers of flavors, textures, and nourishing nutrients - this vegan version of Mille Feuille Nabe is super comforting and yet super light at the same time. Packed with fresh vegetables and silky tofu skin for protein, cooked in an umami homemade vegan dashi and served with my fave dipping sauce.

The Mille Feuille Nabe is one of the prettiest Japanese hot pot variations in my humble opinions (although they are all so aesthetically pleasing!). Traditionally, it's made of napa cabbage layered with fatty pork belly slices. I love the layered arrangment, it's so easy on the eye and also makes it extra fun to eat.

I've been missing this comforting pot a lot so I finally just went ahead and made a vegan version with colorful veggies and tofu skin, which is thin and flexible and fits nicely inbetween napa cabbage leaves. And normally I'd go for either enoki mushroom or beech mushroom in the center of the pot but since I didn't have any at hand I just used mung bean sprouts.

Preppign for this meal is super easy and everything cooks up in one donabe, or any thick pot you have. You can enjoy this Nabe with some nice steamy rice on the side and a flavorful dip with a kick! I made my fave citrusy, umami, and slightly spicy dip but you can go with any sauce you like!



INGREDIENTS:

*2 servings

1/2 large napa cabbage

1 large carrot

1 bok choy

2 - 3 large tofu 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 least 30 minutes, or you can also soak them overnight in the fridge;

- After soaking, transfer the dashi ingredients to a pot, bring to a simmer, take out the kombu when it just starts to boil, reserve the kombu for later, set the dashi aside;

- Soak the tofu skin with hot water for 15 minutes, if you're using fresh tofu skin, skip this step;

- Cut the napa cabbage lengthwise in half, then again into quarters;

- Thinly slice the carrot with a peeler;

- Carefully lift up each layer of the napa cabbage leaves, and put carrot slices, tofu skin, bok choy leaf, and a piece of kombu in between each two layers, don't cut the root yet, it'll hold the stack nicely together;

- Cut the stuffed napa cabage quarter into 2 or 3 pieces, depending on the size of your pot, arrange each piece into the pot, cut side up;

- Tightly pack the pot, and put the mung bean sprouts or enoki mushroom in the center;

- Pour in the dashi, cover the pot with the lid, bring to a gentle boil and let it simmer for 10 minutes;

- Meanwhile, make the dipping sauce, mix everything in a bowl;

- Serve hot with the sauce, enjoy!


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