My Mille-Feuille Nabe in a rice cooker is a total game-changer for anyone who has limited space in their kitchen or wants a set-it-and-forget-it meal.
The name “Mille-Feuille Nabe” comes from two parts: mille feuille, which means “a thousand layers” in French (think of the classic layered pastry), and nabe, the Japanese word for “hot pot.” This dish layers napa cabbage and thinly sliced meat into a beautifully stacked pattern, then simmers everything in a light, flavorful broth. It’s comforting, cozy, and surprisingly easy to make.
While it’s often prepared in a large pot on a stove, using a rice cooker can be convenient—especially if you’re cooking for one or two people. Just layer the cabbage and pork (or just toss it in if you don’t care about the aesthetic; usually I don’t!), pour in your broth, and hit the cook button. Once it’s done, you get tender cabbage, juicy pork or beef, and flavorful broth. Plus, it’s all made in one bowl, so cleanup is super easy.
You can absolutely make Mille Feuille Nabe in a regular pot, and it’s great for feeding a crowd. But for those with limited space—like college students, apartment dwellers, or anyone without a full kitchen setup—a rice cooker is such a practical, efficient way to enjoy this satisfying dish.
Dip your nabe in ponzu, yuzu kosho, or sesame dipping sauce, and you’ve got a cozy, minimal-effort meal that hits all the right notes.
Hot Pot Add-Ins
The best part about hot pot is how customizable it is. Want a vegetarian version? Use tofu. Want it gluten free? Use gluten-free glass noodles.
Here’s a list of ingredients you can mix and match. Start with my recommended basics, then customize depending on what you have:
Must-haves (base ingredients):
- Napa cabbage: The star of the show, softens beautifully as it cooks
- Thinly sliced pork belly or beef: Pictured, cooks quickly and adds rich flavor. I always buy mine thinly sliced at my local Asian market.
- Mushrooms: Enoki, shiitake, shimeji, or whatever you like.
Great additions:
- Thinly sliced onions
- Julienned carrots
- Mizuna or spinach
- Leeks or green onions
For a heartier nabe:
- Fish cakes or kamaboko
- Ramen, udon or glass noodles
- Tofu or egg
Japanese Nabe Dipping Sauce Options
When it comes to dipping sauces for Mille Feuille Nabe, I almost always reach for ponzu (pictured)—it’s a citrusy soy sauce that’s slightly tangy. But use whatever you like! Japanese hot pot sauces are typically lighter and more delicate than other dipping sauces (like the thicker ones used in Chinese or Korean hot pots), so they’re meant to complement rather than overpower the dish. Here are some great options you can mix and match:
Classic Japanese-Style Sauces:
- Ponzu: tangy, citrusy, and perfectly light (my go-to!)
- Sesame sauce (goma dare): nutty and creamy, kind of like tahini meets soy sauce
- Soy sauce + a splash of rice vinegar or yuzu: simple and bright
- Yuzu kosho + soy sauce: spicy, citrusy, and addictive
Add-Ins to Customize Your Sauce:
- Grated daikon: adds a mild, juicy bite
- Shichimi togarashi: Japanese chili pepper blend for heat
- Chopped green onions or grated ginger: for freshness and zing
- Raw egg yolk: one of my favorites – mix with a bit of soy sauce for a silky dip (popular with sukiyaki)
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO! You can absolutely make this meal in a regular pot too.
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain or medium-grain rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Obviously with this dish, your rice cooker will be occupied with the Nabe. I recommend making rice and storing it (in the fridge or freezer) before hand, or using these instant rice packs I love here. Just heat it in the microwave for 60-90 seconds and you have incredible, sticky white rice.
Nabe (Japanese Hot Pot) in a Rice Cooker
- 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 rice cooker is a 5.5 cup one that will make up to 2 servings of Mille Feuille Nabe, but any size rice cooker can make Mille Feuille Nabe – just adjust the ingredient amount accordingly; however, if you don’t care to make it look beautiful with the Mille Feuille layered look, you can just toss in all of your ingredients and my rice cooker size could feed up to 4 people if you double the recipe.
Don’t stress too much about the size of your rice cooker! Just add the ingredients and cook.
Mille Feuille Nabe Ingredients:
- 1/2 head of large napa cabbage, plus two-3 large leaves
- 1 lb pork belly, thinly sliced (I purchase mine at the Asian Market and it comes thinly sliced)
- 5 oz. shimeji mushrooms (substitute for any mushroom), trimmed from root
- 3 tablespoons soy sauce
- 1 tablespoon ginger, thinly sliced
- 1 tablespoon hondashi
- 1 cup water
- Other additional add-ins you can toss in: tofu, thinly sliced carrots, noodles, etc.
Ponzu Dipping Sauce:
- ~3 tablespoons ponzu (per person)
- Green onions and chili crisp for garnishing (optional)
Instructions
- 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, add your shimeji mushrooms on top. Drizzle your soy sauce over the hot pot, along with the ginger, hondashi, and water.
- Turn on your rice cooker to begin cooking your Nabe. This can take anywhere between 15-20 minutes depending on your rice cooker. Cook only until the meat is browned.
- Prepare your dipping sauces for each person in a small bowl. Enjoy your nabe with white rice or alone.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
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