Vegan Mille Feuille Nabe Japanese Thousand-Layer Hot Pot Recipe (with Video)

Make the Dashi
1. Soak the dried shiitake and kombu with the water for at least 30 minutes, or you can also soak them overnight in the fridge.
2. After soaking, transfer the dashi ingredients to a pot, bring to a simmer, take out the kombu when it just starts to boil, reserve the kombu for later, set the dashi aside.
Prepare the Tofu Skin
1. Soak the tofu skin with hot water for 15 minutes, if you're using fresh tofu skin, skip this step.
Prepare the Vegetables
1. Cut the napa cabbage lengthwise in half, then again into quarters.
2. Thinly slice the carrot with a peeler.
3. Carefully lift up each layer of the napa cabbage leaves, and put carrot slices, tofu skin, bok choy leaf, and a piece of kombu in between each two layers, don't cut the root yet, it'll hold the stack nicely together.
4. Cut the stuffed napa cabbage quarter into 2 or 3 pieces, depending on the size of your pot, arrange each piece into the pot, cut side up.
5. Tightly pack the pot, and put the mung bean sprouts or enoki mushroom in the center.
6. Pour in the dashi, cover the pot with the lid, bring to a gentle boil and let it simmer for 10 minutes.
Prepare the Dipping Sauce
1. Meanwhile, make the dipping sauce, mix everything in a bowl.
Serve
1. Serve hot with the sauce, enjoy!