Vegan Bunny Elle

Thousand layers of flavors, textures, and nourishing nutrients – this vegan version of Mille Feuille Nabe is comforting, nourishing, yet light at the same time.

The Mille Feuille Nabe is one of the prettiest Japanese hot pot variations in my humble opinion (although they are all so aesthetically pleasing!). Traditionally, it’s made of napa cabbage layered with fatty pork belly slices. I love the layered arrangement, it’s so easy on the eye and also makes it extra fun to eat.

I’ve been missing this comforting pot a lot, so I finally just went ahead and made a vegan version with colorful veggies and tofu skin, which is thin and flexible and fits nicely between napa cabbage leaves.

Prepping for this meal is super easy, and everything cooks up in one donabe, or any thick pot you have. You can enjoy this Nabe with some nice steamed rice on the side and a flavorful dip for added kick! I made my favorite nut butter chili oil dip.

Napa Cabbage Nabe Japanese Hot Pot

Packed with fresh vegetables and silky tofu skin for protein, cooked in an umami homemade vegan dashi and served with a creamy spicy dipping sauce.

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Ingredients Method Video

Ingredients

  

• 1/2 large napa cabbage
• 1 large carrot
• 2 – 3 large tofu skin sheet
• 3-4 2 x4 inches of kombu
• 3 cup water
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• Pinch of salt

For the Dipping Sauce –

• 1 tablespoon peanut butter or almond butter
• 1 tablespoon tamari or soy sauce
• 1 teaspoon mirin
• 1 teaspoon chili oil
• 1 – 2 tablespoon hot broth from the nabe

Method

 

1. Soak the kombu with 3 cups of room temperature water for 30 minutes, remove the kombu, reserve both the kelp and the soaking water, which is now a simple kombu dashi;
2. Soak the tofu skin in a separate bowl with enough hot water to cover them completely, for 30 minutes or until fully softened, remove and trim to fit your napa cabbage leaves;
3. Thinly slice the carrot;
4. Cut the napa cabbae lengthwise in half, then half again, now you have four quarters, trim off the root to easily take off all the leaves;
5. Alternate napa cabbage leaf, tofu skin, cabbage, carrot, cabbage, kombu, or in your preferred order, finish one quarter then move on to the other, cut each layered quarter in two or three, depending on the height of your pot;
6. Add the mirin, soy sauce, and a good pinch. of salt to the dashi kombu, stir to dissolve;
7. Arrange the stacked layers in the pot, cut side up, pour the dashi over the vegetables, until you just fill your pot or donabe;
8. Cover with the lid, bring to a boil over medium heat, lower the heat and keep it simmer gently for another 10 minutes;
9. Meanwhile, mix together the dipping sauce ingredients, serve with the steamy hot pot, enjoy!

Video