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–+ servings
mille feuille nabe thousand layers hot pot
4.6 from 17 votes

Mille-Feuille Nabe

Mille-Feuille Nabe is a beautiful and delicious Japanese-style hotpot made from layers of napa cabbage, paper-thin beef/pork, pakchoi, and mushrooms, cooked in savory dashi broth.
Author: Jaja Bakes
Course: MainSoup
Cuisine: Japanese
Servings: 4
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 17.5 oz (500 gr) thinly sliced beef/pork
  • 6 large napa cabbage leaves
  • 12 large pak choi leaves
  • 1 pack shimeji mushrooms
  • 3 shiitake mushrooms

Broth

  • 5 cups (1200 ml) dashi
  • 1 inch (2.5 cm) ginger, thinly sliced
  • 2 tbsp sake
  • 1 tbsp soy sauce
  • 1/2 tsp salt

Dipping Sauce

Instructions

  • Combine all of the broth ingredients. Set aside.
  • Place beef/pork slices on a napa cabbage leaf. Top it with 2 pak choi leaves and place more beef/pork slices on top. Continue layering until you have a stack with 3 layers of napa cabbage leaves and 3 layers of pak choi leaves. (*see Video for visual guide)
  • Make the second stack with the remaining napa cabbage, beef/pork, pak choi.
  • Cut each stack into 3-4 pieces.
  • Start packing the layers from the outer edges of the pot and work your way towards the center. Then, fill the center with shimeji and shiitake mushrooms. Make sure to pack them tightly as they become loose once it starts cooking.
  • Once you are ready to cook, pour the broth into the pot. Tuck in the ginger so that it gets submerged in the broth.
  • Heat the pot over medium-high heat. Cover the top with a lid and cook until the pork belly is cooked through and the cabbage is tender for about 10 minutes. Skim the foam and fat on the surface.
  • Serve with ponzu and shichimi togarashi, if desired.

Notes

I use a 9x4-inch/23x10 cm pot for this dish. I don't recommend using a larger pot because you will risk having loose layers. If you only have the bigger pot, I recommend buying more mushrooms for the filler, just in case you run out of the layers.
You can substitute pak choi with more napa cabbage leaves or other vegetables with large leaves.
If your layers are loose, you might want to consider a smaller pot or place more ingredients in the center.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 9g | Protein: 31g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 88mg | Sodium: 1651mg | Potassium: 1030mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2022IU | Vitamin C: 30mg | Calcium: 194mg | Iron: 4mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.