Updated: Nov 6, 2020
The etymology of French word, Mille Feuille which means a thousand leaves and a compound word of Japanese, Nabe (なべ )which means cooking pan.
3 Shiitake mushrooms
1 Green Onion
3 pcs (palm size) Kombu
1 Quart Filtered Water
1 1/2 Tablespoon Soy Sauce
1 teaspoon Fish Sauce
1 teaspoon Salt
270g Bean sprouts
6 Bok choy or 5 bunches of Perilla Leaf
Beef Shabu-shabu 300g
Angie's Shabu-Shabu Sauce:
1/2 cup Soy Sauce
1 Tablespoon Plum Extract/Maesil Extract
1 teaspoon Sesame Oil
1/2 cut Filtered Water
Boil 3 Shiitake Mushroom, 1 Green Onion, 1/2 Radish, 3 pcs of Kombu, with 2 quarts of water in High heat for 5 minutes. Then, Low heat for another 15 minutes
Add 1 1/2 tablespoon Soy Sauce and 1 teaspoon of Fish Sauce, (add salt if you need it), and let it boil in mid-low heat for 5 more minutes.
Turn off the stove and strain out Kombu, Radish, Green Onion, and Shiitake Mushroom from broth.
Keep Shiitake Mushroom and make 1/4" wide, 1 horizontal, 1 vertical, and 1 diagonal cuts about 1/8 inch deep across top of each Shiitake Mushroom
Layer 1 Cabbage leaf with 2 slices of Shabu-Shabu beef, and 1 Bok Choy leaves or 1 Perilla Leaf on top of beef.
Cut the layers of leaves and beaf to about 1" wide
Add 270g of Bean Sprouts in broth, (I used 3.6 Quart Enameled Cast Iron Casserole).
Add cut 1" wide-layered leaves and beef on top of Bean Sprouts as a photo
Boil in mid-low heat for about 10 min, then turn heat to shimmer.
Enjoy with Shabu-Shabu Sauce.