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Cozy Mille-Feuille Nabe Recipe for Chilly Evenings

Mille-Feuille Nabe

A delightful Japanese hot pot layered with tender napa cabbage, savory pork belly, and umami-rich shiitake mushrooms, creating a dish that is both soothing and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Mille-Feuille Nabe
  • 1 medium napa cabbage
  • 300 g pork belly thinly sliced
  • 200 g shiitake mushrooms
  • 200 g tofu cubed
  • 1 liter dashi broth homemade or store-bought
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • Chopped green onions

Equipment

  • Large Pot

Method
 

  1. Step 1: Start by arranging the napa cabbage leaves in a large pot, overlapping them slightly in a circular pattern.
  2. Step 2: Layer the pork belly slices on top of the cabbage leaves, making sure to cover them well.
  3. Step 3: Scatter the shiitake mushrooms and tofu cubes evenly over the pork belly.
  4. Step 4: In a separate bowl, mix together the dashi broth, soy sauce, mirin, and sake until well combined.
  5. Step 5: Pour the broth mixture over the layered ingredients in the pot, ensuring everything is nicely coated.
  6. Step 6: Cover the pot and bring it to a gentle simmer over medium heat. Let it cook for about 15-20 minutes, or until the pork and vegetables are tender and cooked through.
  7. Step 7: Finally, garnish with chopped green onions before serving. Enjoy it hot and cozy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.