As the winter chill sets in, I find myself craving warm, comforting foods that fill my home with delicious aromas. During this season, one of my favorite dishes to make is a hearty beef and cabbage hot pot. This Japanese-inspired meal not only warms me from the inside out, but it also sparks fond memories of the years I lived abroad in Asia.
The first time I tried mille feuille nabe, as it’s called in Japan, I was completely enamored by the dish. There was something so homey and nostalgic about the layered cabbage leaves and thin slices of beef simmering away in an umami-rich broth. Every bite was pure comfort, from the tender meat to the perfectly cooked vegetables. I loved watching the broth turn a beautiful amber color as the ingredients released their flavors.
Now back home, memories of that wonderful hot pot experience motivated me to try recreating it myself. While my first attempt wasn’t quite restaurant-quality, I eventually developed a recipe I was proud to share. The key was finding the right balance of ingredients – good stock, quality beef, and fresh napa cabbage.
As I ladle the steaming broth into bowls and pass them around my table, I feel a profound sense of warmth and connection. There is something special about gathering loved ones together for a home-cooked meal, especially on cold winter days. I hope this beef cabbage hot pot brings your family as much joy and comfort as it does mine. Now who wants seconds?
Japanese Beef Cabbage Hot Pot Recipe
Japanese Beef Cabbage Hot Pot
Ingredients
Ingredient List:
- 14 oz. of innards, beef
- 1⁄2 head of cabbage, Napa
- 2 bags bean sprouts
- 1 bunch of chives, Asian
- Garlic chips, dried
- Sesame, white or regular
- Chili peppers, dried
- Rice or noodles
For the soup:
- 4 cups water, filtered
- 1 teaspoon powdered dashi
- 2 teaspoons powdered chicken broth
- 3 fl. oz. soy sauce, low sodium
- 1 fl. oz. sake, sweet
- 1 pinch sugar, white
- Garlic, grated
- Ginger, grated
Instructions
- Blanch motsu. Cut cabbage in 2-inch pieces. Cut chives in 2 3⁄4-inch pieces. Wash bean sprouts.
- Mix ingredients for the soup. Add motsu. Heat hot pot over med-high.
- When motsu has boiled, place cabbage and bean sprouts in middle of pot. Place chives on top with chili peppers, garlic and sesame.
- Boil pot over high heat till veggies are done. Turn heat down.
- Give friends and family small bowls and allow them to ladle in their own portions.
- Place noodles or rice in bowls and finish up the soup.
Video
Notes
- Substitutions & Variations: While beef is traditionally used, feel free to experiment with pork or chicken for a different flavor profile. Vegetarians can opt for tofu or tempeh slices. Remember, the best recipes come to life when you add a touch of your own creativity. Loved this tip? Share the recipe and don’t forget to subscribe for more!
- Choosing the Right Cabbage: For this recipe, I swear by the Napa cabbage due to its delicate taste and texture. However, if unavailable, any fresh, crisp cabbage will do. The key is in the freshness! Tried it out? Share your experience and join our culinary community by subscribing!
- Broth Base: The essence of this hot pot lies in its broth. While I’ve shared my signature broth recipe, don't hesitate to adjust the flavors to your liking. Whether you want it spicier or milder, make it your own. Impressed? Spread the joy by sharing the recipe and subscribe for more gourmet insights!
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Beef Cabbage Hot Pot: Pressure Cooker Method
Embark on the culinary adventure of creating a savory Beef and Napa Cabbage Hot Pot with these simple yet crucial steps. Begin by thinly slicing partially frozen beef for precision. Chop Napa cabbage into bite-sized pieces, ensuring a thorough wash and drain. Heat sesame oil in the pressure cooker and lightly brown the beef. Next, layer the cabbage over the beef for even cooking and flavor distribution. Pour in the prepared broth until ingredients are submerged. Pressure cook for 15 minutes, followed by a natural release for 10 minutes. After lifting the lid, gently stir and adjust seasoning if needed. Transfer the hot pot to a serving bowl and garnish with spring onions, fresh herbs, or toppings of your choice. The result is a harmonious blend of textures and flavors, ready to delight your taste buds.
Cooking Tips
The first time I tried mille feuille nabe, as it’s called in Japan, I was completely enamored by the dish. There was something so homey and nostalgic about the layered cabbage leaves and thin slices of beef simmering away in an umami-rich broth. Every bite was pure comfort, from the tender meat to the perfectly cooked vegetables. I loved watching the broth turn a beautiful amber color as the ingredients released their flavors.
Now back home, memories of that wonderful hot pot experience motivated me to try recreating it myself. While my first attempt wasn’t quite restaurant-quality, I eventually developed a recipe I was proud to share. Here are some tips I’ve learned for making the perfect Japanese beef cabbage hot pot at home:
- Use a good Dashi stock base. Dashi gives the broth its quintessential umami depth.
- Choose very thin slices of well-marbled beef. This allows the meat to cook quickly while soaking up flavors.
- Napa cabbage is ideal, as its leaves separate into individual layers. Other greens work too.
- Let it simmer slowly. This melding of flavors is key to developing the broth over time.
- Dip cooked ingredients into flavorful sauces like sesame or ponzu. This adds another layer of taste.
Serving Suggestions
This hearty Japanese beef cabbage hot pot pairs wonderfully with some classic Japanese sides like gyoza dumplings, sashimi, or yakisoba noodles. The light flavors of the ponzu sauce or wasabi would also make excellent dipping accompaniments.
For something warm and comforting, white rice or udon noodles both soak up the delicious broth beautifully. Miso soup makes a nice starter before the main hot pot event. And don’t forget dessert – mochi or daifuku would be a sweet way to round out the meal.
I also sometimes like to offer an array of dipping sauces for my guests to customize their hot pot experience. A sesame dipping sauce, citrusy ponzu, a spicy rayu, or even just soy sauce with scallions can all enhance the flavors of the cooked meat and vegetables. Get creative with garnishes!
This soul-warming dish is all about gathering around a steaming, bubbling pot filled with good food and good company. I hope you’ll try this Japanese beef cabbage hot pot recipe and make some special memories of your own this winter. It’s the ultimate comfort food for cold days
List of 5 FAQs of Beef Cabbage Hot Pot
- Can I use chicken instead of beef?
Absolutely! Chicken thighs would work best due to their tenderness. Adjust cooking time slightly, as chicken might cook faster than beef. - Is it necessary to use Napa cabbage?
Napa cabbage has a unique taste and texture that’s perfect for hot pots. However, if unavailable, bok choy or regular green cabbage can be used. - Can I prepare this dish in advance?
Yes, but for the best flavor, prepare the broth in advance and add the beef and cabbage just before serving. This ensures fresh, crispy cabbage and tender beef. - How do I store leftovers?
Cool the hot pot to room temperature and store in an airtight container in the refrigerator. It should be consumed within 2-3 days. - Is this dish gluten-free?
The primary ingredients are gluten-free. However, ensure your soy sauce and any other store-bought ingredients are certified gluten-free if you’re catering to a gluten-sensitive audience. -
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Unearth the rich tradition of Japanese hot pots with our Beef Cabbage recipe. Explore, cook, enjoy, and inspire others to taste. Discover today!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.