Vegan Mille-Feuille Nabe (Japanese Hot Pot)

Preparation time: 60 minutes
Cook time: 15 minutes
Total time: 75 minutes
Servings: 2

Ingredients:

  • ½ large napa cabbage 
  • 1 large carrot 
  • 1 bok choy 
  • 20 large tofu skin 
  • 1 pack enoki mushroom 

For vegan dashi (Japanese soup broth): 

  • 2 dried shiitake mushroom  
  • 1 piece of dried kelp/kombu (4 x 6 inches) 
  • 3 cups of water 
  • Dipping sauce 
  • 1 scallion, chopped 
  • 2 Tbs soy sauce 
  • 1 Tbs lemon juice 
  • 1/2 tsp shichimi togarashi (Japanese seven spice) (optional) 

Instructions:

  1. Soak dried shiitake mushroom and dried kelp in water for 30 minutes. After soaking, transfer mushroom and kelp to a medium pot with 3 cups of water and bring to simmer for 20 minutes. 
  1. Soak tofu skin in hot water for 15 minutes (if using fresh tofu skin, skip this step) 
  1. Cut 1 head napa cabbage into quarters. Rinse leaves in water. Cut ends of bok choy and rinse in water.  
  1. Using a peeler, thinly slice the carrot. Cut enoki mushroom core off and rinse enoki mushrooms. 
  1. Lift up each layer of napa cabbage leaves, and place carrot slices, tofu skin, and bok choy leaf. Continue stacking layers of ingredients 
  1. Carefully cut off the cabbage cores into 4 pieces, about 2 inches long, without disturbing the layers.  
  1. Remove shiitake mushrooms and kelp from broth and pour broth into the pot with layered ingredients. Cook over medium heat and allow to simmer for 10 minutes.  
  1. While waiting for the pot to simmer, combine soy sauce, lemon juice and shichimi togarashi (optional), and chopped scallion for dipping sauce.  
  1. Serve mille-feuille nabe hot. Dip in dipping sauce and enjoy. 
* Adapted from Vegan Mille Feuille Nabe Japanese Thousand Layer Hot Pot– Vegan Bunny Chef

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