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:
- 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.
- Soak tofu skin in hot water for 15 minutes (if using fresh tofu skin, skip this step)
- Cut 1 head napa cabbage into quarters. Rinse leaves in water. Cut ends of bok choy and rinse in water.
- Using a peeler, thinly slice the carrot. Cut enoki mushroom core off and rinse enoki mushrooms.
- Lift up each layer of napa cabbage leaves, and place carrot slices, tofu skin, and bok choy leaf. Continue stacking layers of ingredients
- Carefully cut off the cabbage cores into 4 pieces, about 2 inches long, without disturbing the layers.
- 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.
- While waiting for the pot to simmer, combine soy sauce, lemon juice and shichimi togarashi (optional), and chopped scallion for dipping sauce.
- 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
