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Mille-Feuille Nabe (ミルフィーユ鍋 )


  • Author: kyriethefoodie
  • 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

Units Scale

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

  1. Begin by layering your two large napa cabbage leaves at the bottom of the pot.
  2. Cut your napa cabbage in half, and then cut again into quarters. Do not cut off the core or stem yet.
  3. 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.
  4. Cut the core/stem off of each napa cabbage and then proceed to cut the cabbage/pork belly slices into fourths.
  5. 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.
  6. 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.
  7. 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.
  8. 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