It’s a common occurrence to come home to my mom 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 cooked with 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 used will create the hot pot’s broth. If you are looking for a high-quality Dutch oven, I recommend the Vermicular Oven Pot 2.0. It’s a lightweight enameled cast iron pot featuring a precision seal made possible by combining Japanese craftsmanship with modern technology. I’ll touch more on this precision seal in the next section of this blog post.
The Oven Pot 2.0 is highly versatile, offering multi-functional use and compatibility with all stovetops, while being oven-safe up to 570ºF. Its lightweight design enhances heat transfer without sacrificing heat retention, delivering exceptional cooking performance. This makes the pot ideal for both slow cooking and fast cooking techniques like searing, stir-frying, and steam-roasting. Its sleek, modern look pairs well with any kitchen, and its durability ensures it can withstand high heat and the demands of everyday cooking for years to come.
I was first drawn to Vermicular because their cookware is not only utilized in high-end restaurants but also perfectly suited for approachable, everyday cooking at home. This unique combination speaks to my love for culinary excellence while making it accessible for everyone. The quality and craftsmanship of Vermicular products are truly exceptional, offering professional-level performance that can elevate any home-cooked meal. Additionally, as a Japan-based company, Vermicular holds a special place in my heart, especially given my own Japanese heritage.
Hosting a Hot Pot Night
Hot pot nights are always fun because they bring people together for a shared, interactive dining experience. The communal nature of hot pot allows everyone to cook and customize their meal, making it a social and engaging event. You can choose from a variety of fresh ingredients like meats, vegetables, noodles, and seafood, and everyone can dip them into the bubbling broth at their own pace. The joy comes from not just the meal itself but the entire process—cooking, eating, and chatting with friends or family around the table.
Like I mentioned in the last section, what makes the Vermicular Oven Pot 2.0 perfect for hot pot nights is its innovative precision seal. The contact area between the pot and lid is meticulously hand-machined to fit at less than 0.01 mm of variance, allowing the natural juices from the ingredients to create a flavorful broth without the need for excess water. This means that you can simply add your spices, herbs, and meats or veggies, and the Vermicular Oven Pot will do the work, making an incredibly delicious broth with zero fuss.
This feature will not only enhance the flavors but also save time, making your hot pot night even more enjoyable and relaxed. Plus, the even heat distribution of the Vermicular ensures that all the ingredients cook perfectly, creating a high-quality, restaurant-level hot pot right at home.
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