Mille-Feuille Nabe (Japanese ‘Thousand Layered’ Hot Pot)

When winter’s chill sets in, few things are as nourishing and fulfilling as sharing a steaming pot of nabe (Japanese hot pot). Mille-Feuille Nabe, named after the French "mille-feuille" for "a thousand layers," swaps pastry and cream for napa cabbage and pork belly, reinventing the classic with savory ingredients. 

Among the myriad of hot pot dishes worldwide, this one stands out for its stunning presentation with only a handful of components. It emphasizes the elegant, layered arrangement of napa cabbage and thinly sliced pork belly, embodying the Japanese principle of "minimalism” in cooking".

This simplified approach allows the natural sweetness of the cabbage and the savory richness of the pork to take center stage. While its precise origins remain unclear, it has evolved over recent decades into a home-cook-friendly version of nabe. Popularized through social media and Japanese cooking shows, it has become a beloved winter staple in households across Japan.

Traditionally enjoyed from late autumn to early spring, Mille-Feuille Nabe brings friends and family together around a steaming pot to share delicious bites and conversation. It’s ideal for dinner parties, cozy nights in, or even solo meals. Packed with vegetables and protein, it’s a wholesome option that can easily be pre-made or reheated in a pot or microwave for a

quick, satisfying meal the next day.

Key Ingredients:

• Napa Cabbage: Opt for tender leaves with a balance of crisp white ribs and leafy green tops to achieve the perfect mix of textures.

• Thinly Sliced Pork Belly: The marbled fat of pork belly adds richness and depth, but you can substitute pork shoulder or loin for a leaner option. (Remember, fat = flavor!)

• Dashi: This light, umami-rich broth is the foundation of the dish, cooking the layers while enhancing their natural flavors.

• Optional Add-Ins: Customize your pot by adding ingredients like carrots, sweet potatoes, shiitake or enoki mushrooms, tofu, or mochi for extra texture and contrast.

• Seasonings: Enhance the broth with soy sauce, and a splash of mirin to bring out its savory-sweet balance.

• Dipping Sauce and Garnish: Ponzu (a citrusy soy sauce) or sesame oil makes a perfect dip for the cooked pork and cabbage. For extra flavor, top with a sprinkle of green onion, sesame seeds, or shichimi togarashi for those who enjoy a bit of heat.

Mille-Feuille Nabe (Japanese ‘Thousand Layered’ Hot Pot) 

As winter invites us to bundle up, let your dinner follow suit with Mille-Feuille Nabe—a comforting hot pot of delicately layered Napa cabbage and pork belly. This minimalist dish lets the cabbage's natural sweetness and the pork's savory depth shine in every bite. Dig in!

Recipe and Photography by Maya Alderman (@Kuishinbo_Maya)

Forge To Table Knives

Prep Time: 20 min

Cook Time: 15 min

*At least 12 hours for ponzu – if you choose to make it  

Ingredients:

Broth:

• 4–5 cups dashi

• 2 tablespoons soy sauce

• 2 tablespoons mirin

Nabe Components:

• 4 slices ginger

• 14–16 ounces thinly sliced pork belly

2 pounds napa cabbage (1 small napa cabbage or half of a large head)

• 3–5 ounce enoki mushroom 

• 5–6 each shiitake mushroom 

Garnish / Dipping:

• Shichimi togarashi (Japanese seven-spice blend) – for those who like a little heat! 

• Sesame seeds, toasted

• Scallions, thinly sliced

• Sesame oil 

• Ponzu (homemade or storebought)

Homemade Ponzu (optional):

*store-bought ponzu works just as well 

• ½ cup soy sauce

• ¼ cup lemon/lime juice

• ¼ cup rice vinegar

• 2 tablespoons mirin

• ¼ cup bonito (katsuobushi) flakes

• 1 small strip kombu 

Directions:

1. PONZU (OPTIONAL).  In a clean jar or quart container, combine all the ingredients listed under ‘ponzu’ and give it a good swirl to combine. Let the mixture steep in the fridge for at least 12 hours, or up to a week for a deeper flavor. Once ready, strain through a fine mesh strainer or sieve to remove the bonito flakes and kombu. That’s it—your homemade ponzu is ready to go!

2. PREPARE NAPA CABBAGE. Gently pull apart all the napa cabbage leaves, trimming the thick bottom edge of the stem, if necessary. Wash the leaves thoroughly with cool water to remove any dirt or impurities, then dry them with clean cloths or paper towels.

3. ASSEMBLY. Place a piece of thinly sliced pork belly between two cabbage leaves and repeat the layering process until you have a stack of 3–4 layers. Slice the stack into 2–3-inch-long segments. Arrange the stacks vertically in an 8–10-inch wide, shallow pot, starting from the outer edge and working your way inward to create a spiral pattern. If you have extra stacks, set them aside to add to the pot later. Place the enoki mushrooms in the center of the spiral and top with the shiitake mushrooms.

4. ADD THE BROTH. Pour the dashi, soy sauce, and mirin gently into the pot, ensuring the liquid reaches halfway up the cabbage and pork stacks. There’s no need to completely submerge the layers, as the steam will cook the entire pot evenly.

5. COOK. Cover the pot with a lid and bring it to a boil. Once it reaches a boil, reduce the heat to a simmer and cook for 10–15 minutes, or until the cabbage is tender and the meat is fully cooked. Sprinkle green onion and sesame seeds over the top once finished. 

6. SERVE. Serve the desired amount of the pot's contents in individual bowls and enjoy with a side of rice or noodles. Dip into ponzu and sesame oil and add a dash of shichimi togarashi if you enjoy a bit of spice! 

Chef’s Notes:

• If you have any leftover ingredients that didn’t fit in the pot initially, simply add them now and cover the pot! That’s the beauty of hot pot! You’ll always have hot food, with a variety of textures.

• Swap the pork for tofu slices for a vegetarian option. 

• Add a sprinkle of umami to the broth with MSG! 

• Serve with white rice or add udon noodles to the pot to complete the meal! 

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