Mille feuille nabe

Ingredients 3 servings
6 large sheets of chicory leaves
100 grams thinly sliced beef wrote
4 large stalks celery
4 leeks
2 cloves garlic, thinly sliced
1/2 cloves onion, dividing two
50 grams of mushrooms enoki
The broth:
500 mL water
1 teaspoon pepper powder
1/2 teaspoon salt
1/2 teaspoon bouillon powder (optional)
Sauce:
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon chili powder (optional)
2 tablespoons hot water
Step 15 minutes
Piles of meat, celery, scallions, and garlic on top of the mustard greens. Create layers until the mustard out of stock

Cut into 4 pieces and arrange in pan

Stir in mushrooms and chunks of onion in the upper part

The gravy: heat the water in the other pot, add salt, pepper, and broth powder

Flush the gravy into the pan containing the mustard greens and others. Then cook for 5-7 minutes.

Turn off the heat. Served with a sauce (mix sesame oil, soy sauce, chili powder, and water)