Mille-Feuille Nabe (ミルフィーユ鍋 )
It it a common occurrence to come home when visiting my family, and my mom is making “Nabe,” (鍋) the Japanese word for hot pot. Mille-Feuille Nabe (ミルフィーユ鍋 ) is a Japanese hot pot dish that creatively layers ingredients to resemble a “thousand-leaf” (mille-feuille) structure, similar to the French pastry with the same name. Instead of pastry, the dish consists of alternating layers of napa cabbage leaves and thinly sliced pork belly, which are arranged in a circular pattern within a pot. These layers are then simmered in a light broth, often made with dashi, kombu, or other simple seasonings.
The beauty of mille-feuille nabe lies in its simplicity and presentation—once cooked, the tender cabbage and pork create a rich, comforting flavor. The dish is usually served with dipping sauces like ponzu or sesame sauce. It’s popular during colder months, as it’s warm, nutritious, and easy to share at the table. The visual appeal and the blend of subtle flavors make it a beloved comfort food in Japan. And luckily, it’s fairly easy and inexpensive to recreate at home.
Recommended Cookware
To create this dish, I recommend using a dutch oven. The natural juices from the ingredients you use will create the hot pot’s broth. I used my Vermicular Oven Pot 2.0. It’s a highly versatile cast iron cookware designed for precision cooking, combining Japanese craftsmanship with modern technology.
This pot is known for its precision seal technology, which creates a tight, airtight fit between the lid and the pot, enhancing heat retention and moisture circulation for optimal cooking results. The design helps lock in flavors and nutrients, making it ideal for slow cooking, braising, and baking.
The Oven Pot 2.0 is also compatible with stovetops and ovens, offering multi-functional use. Its design allows for even heat distribution, making it perfect for creating delicate dishes like stews, roasts, and even baking bread. Its sleek, modern look pairs well with any kitchen, and its durability ensures it can withstand high heat and daily use.
Mille-Feuille Nabe (ミルフィーユ鍋 )
- Total Time: 40 minutes
Description
Mille-Feuille Nabe is a Japanese hot pot dish where napa cabbage, mushrooms, tofu, and thinly sliced pork belly are layered in a circular arrangement and simmered in a light broth.
Ingredients
My Dutch oven is 22 cm., but any size will work – just adjust the ingredient amount accordingly.
- 3/4 head of large napa cabbage, plus two-3 large leaves
- 1 1/2 lb pork belly, thinly sliced (I purchase mine at the Asian Market and it comes thinly sliced)
- 1 block firm tofu, cut into large cubes
- 5 oz. shimeji mushrooms (substitute for any mushroom)
- 3 tablespoons soy sauce
- 1 tablespoon ginger, thinly sliced
- 1 tablespoon hondashi (if you are not doing a waterless hot pot broth, you can use regular dashi and insert about 3 cups)
Dipping Sauce:
- ~3 tablespoons ponzu (per person)
- Green onions and chili crisp for garnishing (optional)
Instructions
- Begin by layering your two large napa cabbage leaves at the bottom of the pot.
- Cut your napa cabbage in half, and then cut again into quarters. Do not cut off the core or stem yet.
- In each of the cabbage leaves, insert one layer of pork belly. Repeat for each cabbage leaf until you reach the top, ending with a cabbage leaf. Repeat with the other napa cabbage quarters.
- Cut the core/stem off of each napa cabbage and then proceed to cut the cabbage/pork belly slices into fourths.
- Beginning layering the cabbage/pork leaves (showing the alternating colors), starting from the outer section of the pot and going in. Using the thicker/harder cabbage leaves on the outside rim section enables more even cooking. Squeeze the cabbage and pork tight to leave room in the center.
- In the center, stack your tofu, with your shimeji mushrooms on top. Drizzle your soy sauce over the hot pot, along with the ginger and hondashi.
- Over low heat, begin cooking your Nabe with the lid on the Dutch oven. Keep it on low heat to ensure that the natural juices from the ingredients create a broth. This can take anywhere between 10-20 minutes depending on your Dutch oven and the thickness of your pork belly slices.
- Prepare your dipping sauces for each person in a small bowl. Enjoy your nabe with white rice or alone.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
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