I tried Just One Cookbook's millefeuille nabe (hot pot) for dinner tonight. Nabe/hot pot dinners were some of my favorite winter meals at my Japanese host family's house and I miss them every winter. Single tabletop burners are common in Asian households but I do not have one, which makes it particularly hard to eat in the traditional style, where everyone sits around the table and cooks ingredients in the pot on this burner as they eat. I was particularly drawn to this recipe because you can cook all the hot pot ingredients at one time on the stove and then serve it.
Probably the hardest part was standing all the layers up into the pot. For reference, the pot I used was about 10" in diameter and I think it was the perfect size, possibly even a little small. I stuffed those enoki mushrooms in there because we desperately wanted to eat them, and not because there was extra room.
I was really happy with the result. We served it with ponzu and shichimi togarashi. It was light but filling, and warming (it was a cold night). I would absolutely make this again!
RECIPE: Millefeuille Nabe (Hot Pot)
