Chicken and Napa Mille Feuille. Mille-Feuille Nabe is very visually appealing, and the best part about the hot pot is it requires just a few ingredients compared to Shabu Shabu or Sukiyaki, and it tastes equally delicious! It's also a great party menu during the cold months. You can prepare everything ahead of time and cook the hot pot right.

Layers and layers of Napa cabbage, paper thin beef/pork, kale and some more extra vegetables! Mille-Feuille Nabe is origin in Japan. Nabe is Japanese style hot pot and there are millions different kinds of nabe. You can have Chicken and Napa Mille Feuille using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken and Napa Mille Feuille

You need 12 leaves of napa cabbage.
You need 1 cup of water.
You need of (for filling).
Prepare 1 lb of ground chicken.
It's 1/2 of onion, finely chopped.
It's 1 stalk of celery, finely chopped.
It's 6 of green onions, finely chopped.
Prepare 1 inch of ginger, grated.
It's 1 of egg.
You need 2 tsp of soy sauce.
Prepare 1 tsp of sesame oil.
It's 1/2 tsp of salt.
Prepare of (for sauce).
It's 2 tsp of soy sauce.
Prepare 2 tsp of sake.
You need 1 tsp of worcestershire sauce.
It's 1/3 cup of vegetable/chicken stock.
Prepare 1 Tbsp of potato starch.
You need 2 Tbsp of water.

Buta to Hakusai no Mille Feuille Nabe. This dish is all about pork and napa cabbage, cooked in a minimum way. They are simply layered to pack in a donabe, with a small amount of water and sake. This Mille-Feuille Nabe (also called Thousand Leaves Hot Pot) not only looks pretty and taste great, it also overcomes one downside of shabu shabu - having to wait while the food is being cooked at the table.

Chicken and Napa Mille Feuille instructions

Wash the napa leaves and dry in a strainer..
Chop the onion finely and microwave 2 mins. Set aside and allow them to cool..
Place all of the filling ingredients including step 2 onion in a mixing bowl. Combine well until it gets sticky..
Place napa leaves on a big flat pan and spread the filling(1/9 each)..
Put one more leave each, and spread the filling again. Repeat this again and cover with napa leaves..
Add 1 cup of water and cook over medium heart with a lid. Bring it a boil, reduce the heat and simmer about 12 mins or until the chicken is completely cooked..
While you are cooking them, combine the sauce ingredients except potato starch and water..
When the chicken is done, place them on plates upside-down and cut if needed..
Add the mixture from step 7 into the pan and bring it a boil with water from napa and chiken..
Add potato starch to make the sauce thicken. First mix potato starch and water well, then add it into the boiling sauce in your pan. Mix immediately to keep lumps and cook until the sauce thicker..
Pour the sauce on the Mille Feuille and enjoy!.

And then wait some more until the next batch is cooked…Shabu Shabu done this way means. This napa cabbage "mille-feuille" is not only beautiful in its appearance but also amazingly flavorful with only four main ingredients! Mille-feuille, also known as the Napolen, is a French desert with layers of puff pastry and cream. In Japan, mille-feuille could in general, mean three things: regular. Mille Feuille is a french pastry that has layers of razor-thin puff pastry and cream filling, while 'Nabe' is Japanese hot pot.