Mille Feuille Nabe

If you have a hot plate, set the nabe on it to keep a steady simmer going throughout dinner.

This meal helps me channel my inner Rachael Ray a la “30-Minute Meals”.

If you’ve been scrolling through your “For You” page lately, chances are you’ve come across the beautifully layered Mille Feuille Nabe. This viral Japanese hot pot dish is more than just eye candy—it’s an incredibly easy, comforting, and healthy weeknight dinner that comes together in less than 30 minutes. Pro-tip: If you have a hot plate, set the nabe on it to keep a steady simmer going throughout dinner.

Mille feuille means "a thousand layers" in French, and nabe refers to a Japanese hot pot. Mille feuille nabe is a visually stunning dish made by layering napa cabbage and thinly sliced pork belly in a pot, then simmering it with broth and additional vegetables like enoki mushrooms. The layers create a floral pattern once cooked, making it as impressive to serve as it is simple to make.

One of the best parts about mille feuille nabe is the customizable dipping sauces. They add a punch of flavor and give everyone at the table the chance to personalize their bowl:

Ponzu Sauce: A tangy, citrus-infused soy sauce that you can easily find bottled at most grocery stores or Asian markets.

Sesame Sauce: Made by thinning sesame paste with a splash of mirin, a bit of soy sauce, and freshly chopped garlic. It's creamy, savory, and balances the lightness of the nabe beautifully.

Mille Feuille Nabe

Ingredients for the Mille Feuille

• 2-2.5 lbs of thinly sliced pork belly*

• 1 Napa cabbage

• 3-inch piece of ginger, skin-on

• 1 package of enoki mushrooms

• 1 1/2 cups hot water

• 2 tablespoons dashi powder

• 1 tablespoon soy sauce

• 1 tablespoon sugar

• 2 tablespoons mirin

• Ponzu, for dipping

*Note: You can find thinly sliced pork for shabu shabu or hot pot at most Asian grocery stores.

Ingredients for the Sesame Dipping Sauce

• 1/2 cup sesame paste or tahini

• 5-6 cloves minced garlic

• 1 tablespoon soy sauce

• 1 tablespoon mirin

Special Equipment

• Seven quart Dutch oven or Japanese ceramic donabe

Serves 2-4 people

Directions

1. Prep the Cabbage

   Remove the outer leaves from the napa cabbage—these are often torn or dirty. Rinse the remaining cabbage thoroughly under cold water to remove any debris. Shake dry and gently pat with a clean towel.

2. Quarter and Layer

   Cut the cabbage into quarters lengthwise. Working with one quarter at a time, trim off the root end. Carefully separate the leaves slightly and layer thin slices of pork belly between each leaf.

3. Cut and Arrange

   Once layered, slice the cabbage stacks into 2- to 3-inch sections—each quarter of cabbage should yield about two to three pieces. Arrange the sections vertically in a Dutch oven, donabe, or any heavy-bottomed pot, starting from the outer edge and working your way inward. From the top, the layered stacks should resemble neat bundles of cash. Continue this process until the pot is tightly packed.

4. Add Mushrooms and Ginger

   Trim the root cluster from the enoki mushrooms and gently place them in the center of the pot, filling in any gaps. Slice fresh ginger thinly and tuck pieces randomly between the layers for subtle fragrance and warmth.

5. Make the Broth

   In a separate bowl, combine hot water with dashi powder, soy sauce, mirin, and a touch of sugar. Pour the seasoned broth evenly over the arranged layers in the pot.

6. Cook the Nabe

   Set the pot over high heat and bring to a boil. Once the broth is bubbling, cover with a lid, reduce heat to medium-low, and let it simmer for 10–15 minutes, or until the pork is cooked through and the cabbage is tender. While the nabe is cooking, mix all of the ingredients together for the sesame sauce.

7. Serve and Enjoy

   If you have a portable hot plate, transfer the Dutch oven to the table to keep the nabe warm while serving. If not, serve immediately alongside dipping sauces and freshly steamed white rice.