This is our version of Mille-Feuille Nabe which is a Japanese dish. Mille-Feuille means 1000 layers of leaves in French and nabe means pot in Japanese. Traditionally pork belly is used but we layer thinly sliced rib eye with napa cabbages and perilla leaves. We added shitake mushrooms, shimeji mushrooms and oyster mushrooms too. We use anchovy broth but you can use any broth you like.

Sauce: 2 part soy sauce, 1 part vinegar, 1 part water, Korean mustard to your liking. Can add sugar if you like it sweet.

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