Japanese hot pots are satisfying, warm meals that you and your family treasure during the cold-weather months. Today’s recipe is Mille-Feuille Nabe, one of the most popular hot pot recipes enjoyed at home in Japan.
Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth. Why is the French word “mille-feuille” used in a Japanese dish? So strange right? Well, let me introduce this easy and delicious hot pot dish to you and explain the story behind the name.
What is Mille-Feuille Nabe?
In French, “Mille-feuille” means a thousand leaves and typically refers to the classic French pastry that consists of three layers of thin puff pastry with two layers of cream filling and topped with a sprinkling of powdered sugar. This dessert is sometimes called Napoleon as well.
By Georges Seguin [GFDL or CC BY-SA 3.0], via Wikimedia Commons
So Mille-Feuille in this recipe is the “thousand layers” of cabbage leaves and pork belly slices and Nabe means a hot pot dish in Japanese.
There are about three theories of how Mille-Feuille Nabe was introduced to Japan. The recipe first appeared in a cookbook back in 1991. Since then it became one of the most popular hot pot recipes enjoyed at home in Japan.
Mille-Feuille Nabe is very visually appealing, and the best part about the hot pot is it requires just a few ingredients compared to Shabu Shabu or Sukiyaki, and it tastes equally delicious!
It’s also a great party menu during the cold months. You can prepare everything ahead of time and cook the hot pot right after your guests arrive.
Watch How To Make Mille-Feuille Nabe
Classic Japanese Mille-Feuille Nabe recipe (ミルフィーユ鍋) with napa cabbage and sliced pork belly cooked in a delicious dashi broth.
3 Important Ingredients for Mille-Feuille Nabe
You can make the layers and soup base with any ingredients you prefer, but the basic and authentic Mille-Feuille Nabe is always made with 3 ingredients.
- napa cabbage
- pork belly slices
- dashi broth
Since the pork belly is the fattier part of the meat, a simple dashi broth is a perfect match for this dish. The flavors from the meat, veggie, and broth come together nicely for an amazing umami flavor. It is incredible how these simple ingredients can offer such harmonious taste!
3 Important Tips for Making Mille-Feuille Nabe
The most important thing when making this nabe is to pack the layers tightly! When the napa cabbage is being cooked, it releases water and shrinks. As a result, the layers get loosen during the cooking process. Therefore, before you start cooking, you want to make sure the layers are packed very tightly and all the ingredients are not moving around.
I put thick outer layers of napa cabbage near the wall of the pot, and soft leafy part toward the center. Use one hand to hold the layers in the pot, and use the other hand to keep adding the layers. It’s okay if the layers get loose and slip. You can start fixing the layers when you put more in the pot to bunch them up against one another.
Some people start packing layers from outer layers while some do it from the center. It’s really up to you, but I like to pack from outside toward the center. This way when I run out of napa cabbage before the pot is full, I can still use my “backup plan”.
The Backup Plan When Running Out of Napa Cabbage
The goal is to fill up the pot with the layers till the center, however, if you’re making this dish for the first time, it could be difficult to estimate the amount of napa cabbage you will need for the pot.
For that reason, I recommend buying shimeji mushrooms or enoki mushrooms as a back-up filler. Just in case when you run out of the layers of napa cabbage and pork belly, you can stuff the empty space in the center with these mushrooms. As they have a more neutral taste, they won’t affect the flavors of the dish too much.
When you’re an expert in making this dish, you can add other ingredients like meatballs or fish balls, but let’s stick with the basics today.
The Finale of Hot Pot – “Shime“
Toward the end of the hot pot when most of the ingredients are consumed, you are left with the umami-packed soup. Don’t throw it away!
The remaining soup can be enjoyed with a serving of steamed rice or noodles. This last dish is called Shime (〆, しめ) in Japanese.
I like adding Chuka Noodles (ramen noodles) but my kids would always vote for udon when we’re having hot pot. Mr. JOC likes to add rice with the soup to make Zosui (Japanese Rice Soup). When the rice absorbs the broth, drizzle in beaten egg and cover to cook a few minutes. Season with salt and white pepper and sprinkle with some green onion. It is so yummy!
Since the soup absorbs the flavors from the ingredients, it’s amazingly delicious. You can eat a small portion at the end, so don’t miss the finale of the hot pot even when you’re full.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Mille-Feuille Nabe
Ingredients
- 1 napa cabbage
- 1 ½ lb sliced pork belly (You can buy a block of pork belly and slice your own (see the tutorial here). See Notes. This is NOT bacon - bacon is cured sliced pork belly, so if you use bacon for this recipe, the dish will become salty.)
Soup
- 1 knob ginger (1", 2.5 cm)
- 5 cups dashi (Japanese soup stock; click to learn more) (I use awase dashi)
- 2 Tbsp sake
- 1 Tbsp soy sauce
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
Dipping Sauce
- 1 green onion/scallion
- ponzu
- shichimi togarashi (Japanese seven spice)
Instructions
- Gather all the ingredients.
- Slice the ginger and thinly cut green onion/scallion. Keep the ginger on the side and put the green onion in a small serving bowl.
- Cut the napa cabbage into quarters lengthwise. Without cutting the edge, wash the leaves carefully and drain well. Don’t throw away the leaves that naturally came off while rinsing. We’ll use these leaves later on.
- Place each slice of pork belly between the napa cabbage leaves. If you have extra pork belly, you can put an additional slice in outer layers which have wide leaves. If the pork belly is too long for the napa cabbage, you can trim with a kitchen shear and place it in other parts of the napa cabbage.
- Once the pork belly slices are nicely tucked in, cut the napa cabbage into 3-4 pieces, about 2 to 2 ½ inches (5-6 cm).
- Start packing the layers of napa cabbage/pork belly from the outer edges of donabe (or hot pot or regular pot) and work your way towards the center. The napa cabbage/pork belly layers should be packed tightly as they become loose once it starts cooking.
- If you don’t have enough layers, you might want to consider a smaller pot (remember the size of your napa cabbage and proportional pot size you used for next time) or place other ingredients in the center. Here I stuffed the center with napa cabbage leaves that came off while rinsing and cutting the napa cabbage. You can also put enoki mushrooms or shimeji mushrooms in the center.
- Combine the soup ingredients (5 cups dashi, 2 Tbsp sake, 1 Tbsp soy sauce, slices of 1-inch ginger, and ½ tsp kosher salt). Don’t cut down on the salt as napa cabbage releases liquid when it's being cooked and will dilute the soup a little bit.
- Pour the soup into the pot and start cooking on high heat. Once boiling, skim the foam and fat on the surface. Then reduce the heat to medium-low heat and cook until napa cabbage is tender and pork belly is cooked through, roughly 8-10 minutes.
- Serve hot with ponzu, green onion/scallion, and shichimi togarashi (Japanese seven spice).
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Notes
Equipment
- A large pot (size: 10"/26 cm)
Where does one buy pork belly that is sliced thin like bacon? I’m looking forward to making this….Simple and delicious looking yum!
Do you have a hot pot recipe for chicken? (I seem to have a lot of leftovers from rotisserie chicken since there are only two of us….)
Hi Lyn! Japanese and Korean grocery stores always carry them as we use in our cooking often! Chinese supermarket may carry it as a block. Also, American supermarket which has a good meat section should carry pork belly in the freezer. I’ve asked different American grocery butchers and they always have it in the back. You will have to defrost until a knife can go through and thinly slice it. If they come with rind, you have to remove it though.
Although we have chicken nabe, chicken is not used commonly in Japanese hot pot like beef and pork and seafood. I’ll add to my list. 🙂
Aloha Nami!
I made this for my husband and daughter tonight and it was a huge hit!!! In Hawaii we say so ono (so delicious)! Thank you very much for sharing your recipes. I’ve enjoyed making some of them and they are always enjoyed in our home. For New Years I made your Mizu Yokan for my mom and she was so happy! Thank you again for sharing and making our meals a special thing. Wishing you and your family a blessed 2016!
Hi Amy! Yay! Thank you so much for trying this recipe already! So happy to hear your family enjoyed this dish! Yes, this is very ono!!!! I’m glad to hear you like my recipes and thanks for trying them. Your mom liked mizu yokan? I’m flattered! I’m sure you made it very nicely too! 🙂 Happy New Year to your family as well. xo
Can I make this with beef instead. My husband doesn’t eat pork. If so what cut would be best ? Maybe a thinly sliced ribeye?
Hi Clara, Sure, you can use beef too, but please adjust the seasoning as you like, including adding the touch sugar, etc. We recommend using thinly sliced beef (chuck or rib eye) for Nabe like this. We hope this helps!
Hi, thank you for sharing this recipe! I made it tonight, and my husband and I both loved it! I will be adding this to my recipe rotation. ????
Hi Quyen! Yay! I’m so happy to hear you and your husband enjoyed it! Thank you for trying this recipe. 🙂
Thanks for posting this amazing dishes. It is easy to make and super yummy. My hubby liked this so much that he finished everything off from the pot.
Hi Michelle! Hahaha! So happy to hear that! The broth is delicious and we love making porridge or noodles out of this soup! Thank you for your kind feedback! 🙂
Tried it twice here in Italy, with family and with friends: this dish amazed everyone, every time! We got interesting comments that despite its crystal clear Japanese taste, style and ingredients, this recipe builds a cultural bridge to one of the big classics in italian cuisine (the “bollito misto”) . I might serve it in that context, one day.
Not having Shichimi Togarashi at hand I had to cheat by blending together in a mortar chili powder, white sesam, grated ginger, roasted fresh orange peels, szechuan peppercorns, long peppercorns. (everything I could find at home that fit somehow).
I any case, thank you for this recipe, it will become a classic in our family!
Hi Daniele! I’m so happy to know that you can cook this dish in Italy! I know some ingredients can be hard to find, but I’m really happy to hear that you could still adapt this Japanese food and cook in Italy. Thank you so much for trying this recipe. I’m glad your friends and family enjoyed it too! Thank you!!
Is there a vegetarian version of this? I suppose I can just omit the pork belly, but is there something you might recommend as a substitution? I guess some seitan or something like that would work.
Hi Heather! Sure! You can use peeler to to thinly slice carrot, daikon (or turnip etc), zucchini, etc. Or thinly slice vegetables of your choice and layer them. You can sandwich tofu in between if you like, but personally just vegetables sounds good. Make sure all the ingredients are relatively same thickness so it’s all cooked at the same time. Hope you enjoy!
Hi Nami, thanks for sharing another great recipe! This is perfect for the cold winter in NYC. I am wondering if I can use something on the lighter side than the pork belly? Say salmon? or tofu? Thanks!
Hi Siyun! Sure, I’ve never tried with salmon, and I’m afraid salmon might break into pieces (without skin, maybe even with skin on) after cooking. You can use pork tenderloin slices (for shabu shabu) to reduce fat in the broth. Surprisingly though, it’s not as oily as it sounds. Tofu is okay too, but need to use firm tofu so it won’t break into pieces. Hope this helps… 🙂
This recipe was phenomenal! Even in the hot summer weather, we loved it. I look forward to making it again. Mahalo, Nami!
Hi Debbie! So happy you liked it. We eat hot pot all year round… mainly because it’s easy for me to prepare (busy night meal!). 🙂 Thank you for your kind feedback!
I made this tonight for my husband and I, we even added the mushrooms and everything. My husband couldn’t stop praising this dish. It is so simple yet so amazingly tasty! Thank you!
Hi Tammy! I’m so happy to hear that you two enjoyed this dish! Thank you for trying this recipe! 🙂
Hello Nami san,
Thank you for sharing this recipe. Should the soup stock cover all cabbage at the start?
Thank you!
Hi Karen! No, as you see in my video, you don’t see the liquid going over the napa cabbage. Napa cabbage has so much moisture inside so as soon as you cook, the moisture starts to come out. As napa cabbage gets wilted, all the food will be under the soup. 😉 Enjoy!
Hello Nami san! This is a truly gorgeous dish! I made it once and had such fun folding the meat between the leaves. It was a bonus that it turned out restaurant-perfect and everyone in the family enjoyed it. I’ll be making it more often!
Hi Karen! So happy to hear that! Thank you for trying this recipe. It’s really easy and simple, yet the flavors of the broth are amazing. Glad you and your family enjoyed it. Thanks so much for your kind feedback. 🙂 xo
I want to make this but instead of pork belly, what part of the chicken can i use? (Cooking for people who don’t eat beef or pork)
Hi Zane! Chicken tends to get tough as you cook for a longer time, so it’s not meant for a hot pot like this. I recommend chicken thigh meat (breast can be dry as you overcook it) but it’s harder to make into layer as you will need thin layer to make into “1000 layers”. Though Asian grocery stores (specifically chinese) has thinly sliced chicken breast meat, and that might work for this recipe. Just don’t over cook it. It gets chewy and tough. Hope this helps. 🙂
Hi Nami, can I prepare this dish in the pot overnight in fridge and cook the next day?
Hi Lian! Sure you can do that. 🙂 Hope you enjoy this dish!
This recipe is absolutely delicious, and exactly what I needed after a long day… I made half the recipe with a handful of enoki, and now have some amazing leftovers to look forward to in the next few days 🙂 Thank you Nami!!
Hi Lisa! Thank you so much for trying this recipe! I’m so happy to hear you enjoyed this recipe. Thanks for your kind comment. xo 🙂
Dear Nami-san,
Wonderful recipe!!! So creative.
However not a pork eater I am thinking of using a vegetarian replacement – possibly tempeh – do you have any ideas?
Thank you for all of your work for all of us!
Sincerely,
Joyce
HI Joyce! Thank you for your kind words! To be honest with you, I had never tried tempeh before… so I can’t quite figure out how it’s like. I am so sorry… I want to say it should work, from imagining how it is like… Sorry, I wish I could give you a better advice.
Cooked this today – it was delicious!
So happy to hear that! Thank you!!!
Hi, i tried making this today but the soup is so salty. I dont know if i did it right. Is there no need to add water to the pot?
Hi Sandy! Just out of curiosity… did you use pork belly slices or bacon? The reason I asked is that some readers think pork belly slices are bacon (which are cured pork belly, which is salty)… It should not be salty at all. Since you said salty, my first thought was you might have used bacon. Some readers said they have used bacon and it worked, but I assumed they must add extra dashi…
Is it possible to prep this ahead of time and leave in the fridge overnight? Then pour the liquid and cook the next day? Thank you!!
Hi Kristen! Sorry for my late response. Yes, you can do that. 🙂 Hope you enjoy the recipe!
This was so simple and so delicious ! Thank u for your recipes and keep them coming please
Thank you for your kind feedback, Emily! I’m so glad you enjoyed this dish. 🙂
hi! i’m excited to try to make this. what size pot did you use?
Hi Stefanie! This particular one is Le Creuset 5.5QT Round (https://amzn.to/2llQNAV). I sometimes use 4.5QT for my family too (https://amzn.to/2DJvEd7). 🙂
Where can I get Dashi? Do I have to make it or can I buy it premade like chicken broth is? And where can I buy it if possible?
Thanks!
This is a wonderful recipe! I couldn’t find pork belly slices so I settled with what was available, which was pork butt slices (similar to chasiu cuts)… and it still worked for this mille-feuille nabe. The awase dashi recipe was very flavourful and easy to make. Thank you for this wonderful recipe – looks harder than it seems, but you provided great and easy instructions.
Hi Holly! Thank you for trying this recipe. I’m so happy to hear you enjoyed this recipe. Thanks for sharing your tip on the pork cut. I’m sure others will appreciate it. 🙂 Thanks again!
This looks delicious. Do you think it would still be good with green cabbage?
Hi Sommer! Green cabbage is not as tender as napa cabbage, so you may have a hard time putting it together than napa cabbage, but I’d say you can totally use it if that’s the only thing you can work with at this time. 🙂
Tried it tonight and it turned out really well. I used pork belly for half of it and thinly sliced beef for the other half for those members who don’t like too much fat. Some of the cabbage leaves broke free, but otherwise it wasn’t too hard to place into the stock pot. I think it would be easier to slice if the porkbelly/meat were somewhat frozen.
Hi Karen! Thank you so much for trying this recipe and for your detailed feedback! I’m glad it came out well. Thanks for sharing your tips with us!
Bonus, my kids ate it the next day too! My picky eater was reluctant at first, because she has different tastes from the others, but she really enjoyed it1
Hi Karen! I’m so happy to hear this! Thank you for sharing!! 🙂
I’ve made this a few times and I love it so much. I’m not the best cook but this recipe is so good. I was just wondering about how long to let this simmer after reducing it from boiling? I feel like it’s possible I’ve overcooked it once or twice.
Hi JoAnna! 8-10 minutes would be good. In general, I always set a timer for 10 minutes and open the lid occasionally to check. 🙂
Thank you so much!! What a delicious meal!!
Hi Candace! I’m so glad to hear you enjoyed it! Thank you for your kind feedback!
Live this recipe. So simple and delicious!!!
Hi Kathryn! I’m so glad to hear that. Thank you so much for your kind feedback!
Hi! This recipe looks so delicious and perfect for winter! I’ve been trying to eat less meat overall and I was wondering, what would you recommend as an alternative for the pork belly slices for someone vegetarian? Thank you so much for this recipe!
Hi Michael,
We recommend using tofu, fried tofu (age), a different type of mushroom.
You may also add gobo, carrot, Shungiku (Chrysanthemum Leaves), etc.
It’s so easy to turn this into a vegetarian dish, and you can eat many vegetables.
We hope you enjoy it!
I got my daily JOC email and decided to make it for dinner. It turned out fantastic! Such a tender flavor and the ponzu dip/green onion/ togarashi gives it a nice kick. I served it with ume natto, ahi sashimi, shredded daikon, and rice. Thank you for all your delicious recipes. Oh~and for Thanksgiving I made my second chocolate chiffon cake for dessert with a raspberry puree and whole raspberries. My kid ate all of it except the one piece I ate!
Hi Gina!
Awww… Thank you very much for trying many of JOC’s recipes!
We are so happy to hear that you and your family enjoyed many dishes.
Thank you for subscribing to our daily email and for your kind feedback.🥰
Is there any seafood or vegetarian option to make Mille-Feuille Naba without using pork belly?
Thank you–I love all your recipes and enjoy your videos.
Love,
Heather
Hi Heather, Thank you very much for your kind feedback! Yes, you can swap the pork belly for seafood like cod fillet, shrimp, etc., or use tofu or fried tofu, mushroom, etc., to make it vegetarian.
Here is the link to another Nabe recipe. We hope this inspires you for more options. https://www.justonecookbook.com/tags/hot-pot/
Thank you for trying recipes!
Hi Nami,
Can I use Chinese 5 spice instead of the shichimi togarashi (since I don’t have it on hand)? Also, if I use bacon instead of the pork belly, how much salt should I use?
Hi June, Thank you very much for trying this recipe! Chinese 5 spice has a stronger spice flavor, and it may be overwhelming this dish. A simple red chili may be a good alternative for this recipe. As for the bacon, we are not sure how salty is the bacon, so we recommend skipping the salt in this recipe and adjust the salt level at the very end. If you taste it was too salty, you can always add more napa cabbage or mushrooms to balance the flavor.
We hope this helps!
Hi Nami,
I was just wondering how long this dish can last in the fridge. I would like to make this dish, but considering this year’s social distancing rules, I would like to try making this dish for 1 person. I’ll use a smaller pot and adjust the amount of ingredients, but just in case, I’d like to know how long I can safely store this away for.