Comments on: Mille-Feuille Nabe ミルフィーユ鍋

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Fri, 18 Aug 2023 21:28:08 +0000

In reply to Kelsey. Hi Kelsey! Thank you so much for trying Nami's recipe and sharing your cooking experience with us! We are glad to hear you enjoyed her recipe. Your version also sound so delicious! Happy Cooking!

By: Kelsey

Kelsey — Thu, 17 Aug 2023 01:35:07 +0000

Have made this twice in the last couple weeks and it’s been a hit. First time I followed the recipe directly and it reminded me of a soup my boss used to make when I worked at a Japanese restaurant; I actually would add ponzu sauce straight to it and it was one of my favorites. Second time, I used thin-sliced beef and it was also very tasty – kinda like shabu shabu – and I’m not sure which I like better. Also ended up adding daikon, onion, and shiitake – used twice as much broth to make sure it was covered but that’s just more for udon soup later! Recipe for soup is v easy to eyeball and adjust if needed (I like a little more sake in mine 🙂 ) and just an overall fairly easy weeknight dinner.

One other thing – other videos with similar recipes have the leaves separated differently – you pull them off the cabbage one by one and then nest them. I *think* I prefer doing this method because they just stack better and it’s easier to cut, but it also means larger sections of cabbage width-wise, so it’s kinda six one half dozen of the other. Both methods achieved the same goal.

Def added to our monthly rotation – just wish H-mart was closer so I could get good thin-sliced meats more often!

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Tue, 09 May 2023 00:52:15 +0000

In reply to Sally. Hi Sally! We are so happy to hear you enjoyed Nami's recipe. We hope you never get tired of it! Thank you so much for your kind feedback!

By: Sally

Sally — Sun, 07 May 2023 03:35:14 +0000

Obsessed with this recipe! I’m going to keep making it until I get tired of it. It’s amazing how simple and few ingredients can make such a flavorful and delicious meal!

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Thu, 02 Mar 2023 11:00:47 +0000

In reply to Josh. Hi Josh! Thank you so much for trying Nami's recipe and for your kind feedback! We are so happy to hear you enjoyed the dish and that it's one of your favorites now. Happy Cooking!

By: Josh

Josh — Wed, 01 Mar 2023 03:17:43 +0000

This has become a fast favorite – although streamlined, using dashi granules and konbucha instead of fresh dashi. Enjoying right now with homegrown Yuzu and Kyoto sake!

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Fri, 03 Feb 2023 21:51:45 +0000

In reply to Carmen.

Hi Carmen! Thank you for reading Nami’s post and trying her recipe!
Yes, you can use beef or other types of meat, but please adjust the seasoning, including sugar, etc., as would like. We hope this was helpful!

By: Carmen

Carmen — Wed, 01 Feb 2023 21:32:26 +0000

Hello

Instead of pork, can I use thinly sliced hot pot meat?