Japanese Mille Feuille Nabe (Thousand-Layer Hot Pot)

It’s a common occurrence to come home to my mom making “Nabe,” (鍋) the Japanese word for hot pot. Mille-Feuille Nabe (ミルフィーユ鍋 ) is a Japanese hot pot dish that creatively layers ingredients to resemble a “thousand-leaf” (mille-feuille) structure, similar to the French pastry with the same name.

Instead of pastry, the dish consists of alternating layers of napa cabbage leaves and thinly sliced pork belly, which are arranged in a circular pattern within a pot. These layers are then cooked with simple seasonings. The beauty of Mille-Feuille Nabe lies in its simplicity and presentation. Once cooked, the tender cabbage and pork create a rich, comforting flavor. Not to mention this dish is quite healthy, especially if you substitute the pork belly for beef.

The dish is usually served with dipping sauces like ponzu or sesame sauce. It’s popular during colder months, as it’s warm, nutritious, and easy to share at the table. The visual appeal and the blend of subtle flavors make it a beloved comfort food in Japan. And luckily, it’s fairly easy and inexpensive to recreate at home.

How to Make Mille-Feuille Nabe

1. Cut the cabbage lengthwise into quarters, while keeping the leaves attached at the core.
2. Rinse the cabbage and drain well.
3. Gently open the cabbage leaves and tuck slices of meat between the leaves, alternating cabbage and meat all the way through.
4. Cut the layered sections into 2 – 3 inch lengths, and cut off the core as well.
5. Stand the pieces cut-side up in a pot, packing them snugly.
6. Add broth seasonings, and cover and simmer gently until the cabbage is tender and the meat is cooked through.

Recommended Dipping Sauce

I like using ponzu with this dish, and it’s what is most traditional. Ponzu is a Japanese citrus-based soy sauce, typically made from soy sauce mixed with rice vinegar and citrus juice like yuzu, sudachi, or lemon. It’s salty, tangy, and bright, which cuts through the richness of the beef or pork and pairs especially well with tender napa cabbage. Here are a few other optional ideas for dipping sauces:

• Sesame Sauce (Goma-Dare): Creamy and nutty, usually made with ground sesame seeds, soy sauce, and sugar; great if you want something richer.
• Soy Sauce + Scallions: Simple and clean; add a little hot broth from the pot for balance.
• Soy Sauce + Chili Oil: Adds heat and aroma without overpowering the cabbage.
• Ponzu + Grated Garlic or Ginger: Boosts sharpness and warmth while keeping the citrus brightness.
• Ponzu + Sesame Oil + Scallions: A hybrid dipping sauce that’s both fragrant and savory, especially good with pork.