Description
Mille-Feuille Nabe is a Japanese hot pot dish where napa cabbage and thinly sliced beef or pork belly are layered in a circular arrangement and simmered in a light broth.
Ingredients
Units
Scale
My Dutch oven is a STAUB 4-qt Cocotte, but any size will work - just adjust the ingredient amount accordingly.
- 2 1/2 lb of napa cabbage
- 1 1/2 lb pork belly or beef, thinly sliced (I purchase mine at the Asian Market and it comes thinly sliced)
- Other optional add-ins: tofu, himeji/enoki mushrooms, carrots, daikon
- 3 tablespoons soy sauce
- 1 1/2 tablespoon ginger, thinly sliced
- 3 cups dashi
Dipping Sauce:
- Ponzu
- Green onions and chili crisp for garnishing (optional)
Instructions
- Cut your napa cabbage in half, and then cut again into quarters. Do not cut off the core or stem yet.
- In each of the cabbage leaves, insert one layer of the beef/pork belly. Repeat for each cabbage leaf until you reach the top, ending with a cabbage leaf. Repeat with the other napa cabbage quarters.
- Cut the core/stem off of each napa cabbage and then proceed to cut the cabbage/pork belly slices into thirds.
- Beginning layering the cabbage/pork leaves (showing the alternating colors), starting from the outer section of the pot and going in. Using the thicker/harder cabbage leaves on the outside rim section enables more even cooking. Squeeze the cabbage and pork tight to leave room in the center if you want to add other (optional) add-ins (i.e. tofu, mushrooms, carrots, daikon, etc.)
- Over the top of the hot pot, add the soy sauce, ginger and dashi.
- Over low heat, begin cooking your Nabe with the lid on the Dutch oven. This can take anywhere between 5-10 minutes.
- Prepare your dipping sauces for each person in a small bowl. Enjoy your nabe with white rice or alone.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4