@thefoodinbox — 23x breakout

Loading video…

welcome back to SOUP SEASON

@thefoodinbox

77.6K followers · usually 9.3K views a post

Views

214.1K

Likes

17.0K

Comments

107

4.0K

Why it worked

The video showcases a visually appealing and seemingly simple recipe that is presented as both impressive and healthy, appealing to viewers looking for comforting yet nutritious meals.

Summary

This video demonstrates how to make Mille Feuille Nabe, a Japanese hotpot soup. The recipe involves layering thinly sliced beef and wombok cabbage in a pot and simmering it in a sukiyaki-style broth.

Structure

1Introduction to Soup Season and Mille Feuille Nabe
2Assembling the layers of beef and cabbage
3Preparing the sukiyaki broth
4Simmering the soup
5Serving and enjoying the dish

Product placement

Le Creuset pot (appears, does not act, removing it would change what happens in the video); Pyrex measuring cup (appears, does not act, removing it would change what happens in the video)

On-screen text

welcome back to SOUP SEASON episode 4 today we're making mille feuille nabe one of my favourite soups to make super impressive and it's pretty healthy for you too it's literally just layers of thinly sliced beef and wombok cabbage which you cut up into strips in the pot like this now traditionally you use a dashi broth but I like to turn mine sukiyaki base and once it the beef flavours infuse into the soup giving it a really rich and sweet umami flavour I can eat the whole pot in one go and I'm sure you can too!

Original caption

Soup season episode 4 - mille feuille nabe 😌 We’re back with another soup recipe for you to try at home! This Japanese hotpot soup recipe looks impressive and is pretty healthy for you too 😎 Ingredients: 250g thin beef slices (I use defrosted hotpot rolls) Half a wombok/napa/chinese cabbage, whole leaves kept intact Sukiyaki broth: 1 cup dashi stock 1/3 cup soy sauce 1/3 cup mirin 1/3 cup sake 1.5 tbsp brown sugar Method: 1. Layer the beef slices and cabbage leaves into a stack, making sure you have cabbage leaves on both the bottom and top of the stack. 2. Chop the stack to into 3 or 4 strips, depending on how high you want them to sit up in the pot. 3. Tightly pack the strips into your pot, making sure they are tightly packed in. 4. Mix together all the sukiyaki broth ingredients and then pour over the cabbage/beef. 5. Cover the pot with a lid and simmer on low until the beef is cooked through and the cabbage is tender - serve with a side of rice or eat by itself! #soupseason #millefeuillenabe #souprecipe easy Japanese meals, mille feuille nabe, soup recipes