This is a Japanese style hot pot, known as mille-feuille nabe. There are many versions as there are home cooks. Basically it’s made from layers of wombok leaves and thinly sliced beef or pork cooked in a savory broth, and served with ponzu. Here, shiitake and spring onions are added to create a complete one bowl meal. Dashi powder is not essential, but certainly adds umami. It’s a simple, flavourful and nutritious winter dish that’s light in the belly, but still leaves you content and filled.

serves 4

½ large wombok, or 1 whole small wombok

500g rump, porterhouse or topside stir-fry strips

1 bunch spring onions, cut to length of wombok with ends trimmed, green tops reserved.

200g shiitake, large shiitake sliced, small shiitake left whole

1 tablespoon instant dashi powder mixed with ¼ cup water (optional)

¼ cup sake

½ cup stock (beef or vegetable), plus ¼ cup extra if not using Dashi

½ teaspoon salt

steamed rice, to serve

Ponzu sauce, to serve

You’ll need a medium sized heavy based saucepan with a tight fitting lid (I used a 20cm diameter x 8cm high pot ). An enameled cast iron pot is ideal. If using a piece of rump or porterhouse, place in the freezer an hour before slicing. The chilling will firm up the meat for easier slicing. Cut the meat across the grain into very thin slices. If using stir-fry strips, cut pieces in half lengthways. Set aside.

Meanwhile, remove all the whole leaves from the wombok base, discarding the tough base. Starting with the largest leaves, one at a time, lay the leaf curved side down on the work surface. Place two or three lengths of beef along length of the leaf, then place a spring onion lengthways along the centre, and scatter a few sliced shiitake mushrooms over the top. Next, place another leaf on top, with the stem end facing the opposite direction to the bottom leaf. Press down firmly with palm of hand to gently flatten the curve of the leaf. Don’t worry if leaf stem splits. Repeat the layering process, pressing down after each layer, until the beef and leaves have all been used, finishing with a leaf on top. You’ll make about 6-8 layers, and have smaller inner leaves left, to add later.

Cut the layered stack into quarters, across-ways. Carefully pick up each quarter stack, one at a time, and transfer to the pot with a cut side facing up, packing the layers to fit snugly, starting from the edges packing towards the centre. Push any left over leaves and shiitake into gaps. (Note: The layers need to be packed firmly, so consider a smaller pot if you find the layers are loose and falling over).

If using instant dashi, pour over the surface. Pour over the sake and stock.

Cover with a tight fitting lid and place over a high heat. Bring to a high simmer. Reduce the heat to a simmer and cook for 15-20 minutes, until cabbage stem part is just tender.

Place the hotpot, rice and individual dishes of ponzu on the table. Each person can help themselves to rice, ladle over the hotpot and broth, then dip into, or drizzle over the ponzu to suit individual taste.

Recipe by Fiona Hammond, July 2022