Mille-feuille nabe is a Japanese style hot pot with many layers of napa cabbage and thinly sliced pork (just like that classic French pastry). It is simmered in flavorful dashi broth, and is truly comforting! Serve with your favorite toppings such as shichimi pepper, scallions, or grated daikon.
Jump to:
As the cold season approaches, this potful of deliciousness shows up in our house almost every week. Mille-feuille nabe is so simple yet packed full of umami rich flavors, and warms you up instantly.
Despite its delicate look, it is surprisingly easy to stack up the ingredients. Follow the step by step recipe below and enjoy these layers of goodness with your family and friends!
How should I serve mille-feuille nabe?
Once everything is cooked, split pork and napa cabbage into individual bowls. Serve with toppings of your choice such as…
- Thinly sliced scallions
- Ponzu - Mix tamari soy sauce and lemon juice together. For the ratio, start with 1:1 and adjust to your liking.
- Shichimi togarashi pepper
- Miso paste
- Gochujan paste
- Chili oil
- Sesame oil
Ingredients for this recipe
- Napa cabbage leaves
- Thinly sliced pork - Shoulder (recommended), or belly
- Dashi broth - Or vegetable broth
- Tamari soy sauce
- Mirin
- Sesame oil
How to make mille-feuille nabe
Step 1. Layer napa cabbage leaves and thin pork slices.
Step 2. Carefully cut the stack into 5 or 6, in about 2 inches each.
Step 3. Arrange the layered cabbage and pork into a pot. Pack from the outer side, working towards the center.
Step 4. Pour over the dashi broth, tamari soy sauce, mirin, and sesame oil.
Step 5. Bring the pot to a boil. Then lower the heat and simmer for 20 min with a lid on.
Step 6. Serve with ponzu dipping sauce, scallions, shichimi pepper (optional).
*See the recipe card below for detailed instructions.
FAQ
Mille-feuille nabe can be prepared a day ahead of time. However, do not add the broth and seasonings until you are ready to cook. Make sure to keep the pot covered and refrigerated.
Check these pages for how to make gluten-free homemade dashi!
Awase dashi recipe / Homemade dashi packets
Asian grocery store is the best place to check. You will see pork shoulder (recommended) or pork belly sliced very thinly as hot pot meat. If you cannot find any, semi-freeze a block of meat and slice very thinly with a sharp knife.
Recipe
Mille-Feuille Nabe (Pork and Napa Cabbage Hot Pot)
Equipment
- 1 x large pot I use a pot with 7 cup capacity, diameter 7 ½ inch
Ingredients
- 1 pound napa cabbage leaves about 10 medium leaves
- 1 pound thinly sliced pork pork shoulder, or pork belly
- 2 cups dashi broth or vegetable broth
- 1 tablespoon tamari soy sauce
- 1 tablespoon mirin
- 2 teaspoons sesame oil
Optional toppings
- Ponzu Mix lemon juice and soy sauce together
- Shichimi pepper
- Thinly sliced scallions
Instructions
- Layer all napa cabbage leaves and thin pork slices.
- Carefully cut the stack into 5 or 6, in about 2 inches each.
- Arrange the layered cabbage and pork into a pot. Pack from the outer side, working towards the center.
- Pour over the dashi broth, tamari soy sauce, mirin, and sesame oil.
- Bring the pot to a boil. Then lower the heat and simmer for 15-20 min with a lid on.
- Serve with ponzu (lemon and soy sauce mix) dipping sauce, scallions, shichimi pepper.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply