Mille Feuille Nabe (Japanese Hot Pot)
Mille-Feuille Nabe is a Japanese style hot pot made with layers of cabbage leaves and pork belly slices cooked in umami dashi broth. It is an easy one-pot meal perfect for a quick weeknight dinner. It is also a great way to add more vegetables into your diet!
WATCH MILLE FEUILLE NABE RECIPE VIDEO BELOW:
WHAT IS MILLE-FEUILLE NABE?
Mille-Feuille Nabe means “thousand layer hot pot.” It is a popular Japanese hot pot dish that features layers of Napa cabbage and thinly sliced pork belly cooked in savory dashi stock. The layers are arranged and packed in a beautiful, circular pattern in a pot. It is an impressive yet simple one-pot dish you can easily make at home.
INGREDIENTS:
- Napa Cabbage
- Pork belly slices
- Mushroom
- Ginger
- Soy Sauce
- Mirin
- Salt
- Hondashi
- Water
HOW TO MAKE MILLE FEUILLE NABE:
Layer the Cabbage and Pork
Cut the cabbage in half lengthwise. Depending on the size of your Napa cabbage, you can also cup the cabbage into quarter lengthwise. Then layer a piece of pork belly between each leaf of napa cabbage. Repeat this process until all the cabbage and pork are used up.
Once the cabbage and pork belly have been layered, cut them into 4 equal sections (see photo below).
Assemble the Hot Pot
Take a large, shallow pot and arrange the cabbage and pork layers in a circular pattern. Make sure to pack them in tightly. Insert ginger pieces between the layers. Then add mushroom or any other vegetables you like in the center of the pot.
Prepare the Broth
In a bowl, combine soy sauce, mirin, salt, hondashi powder, and hot water. Mix until salt and hondashi are dissolved.
Cook the Mille-Feuille Nabe
Carefully pour the dashi broth over the layered cabbage and pork. Cover the pot with a lid and bring it to a boil. Once boiling, bring the heat down to a simmer. Simmer for 8-10 minutes until the pork is cooked through.
Ready to Serve
Serve the mille-feuille nabe directly from the pot. You can also enjoy it with noodles or rice.
Dipping Sauce Options: Ponzu sauce, Soy Sauce, Chili Oil, Shichimi togarashi
OTHER RECIPES YOU MAY ENJOY:
- Budae Jjigae (One-Pot Korean Army Stew)
- Enoki Mushroom Beef Rolls
- Soup Dumplings in Sesame Peanut Sauce
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Mille Feuille Nabe (Japanese Hot Pot)
Ingredients
- ½ head Napa Cabbage
- 1 lb pork belly slices (or any shabu thinly sliced meat)
- shimeji mushroom
- 5 ginger slices
- 1 tbsp light soy sauce
- 1 tbsp mirin
- ½ tsp salt
- 4 tsp Hondashi
- 4 cups chicken bone broth, or hot water
Instructions
- Cut the cabbage in half or quarter lengthwise, depending on the size of your Napa cabbage. Peel and wash each napa cabbage leaf.
- Layer pork belly slices between cabbage leaves. Repeat this process until all cabbage and pork are used up. Then cut the stack into 4 equal sections.
- Take a large shallow pot and arrange the cabbage and pork layers in a circular pattern. Make sure to pack them in tightly. Insert ginger slices in between the layers. Then add mushroom or any other vegetables you like in the center of the pot.
- To prepare the broth, add soy sauce, mirin, salt, Hondashi, and hot water or chicken broth in a bowl. I like to use chicken broth for increase protein source. Mix until salt and Hondashi dissolved.
- Slowly pour the broth into the pot. Bring the broth to a boil.
- Once boiling, bring it down to a simmer. Cover the pot with a lid and simmer for 8-10 minutes until the pork is cooked through. Serve hot with rice or noodles, and dipped in ponzu sauce. Enjoy!
