Mille Feuille Nabe

ミルフィーユ鍋, 重ね鍋

Mille Feuille Nabe is a popular Japanese hotpot made with napa cabbage, pork belly, and a dashi broth!

It’s super simple to make and a very cozy meal to have at home. Very inexpensive too!

Although it is typically made with pork belly, you can substitute it with any thin cut meat.

PREP TIME: 30 mins

COOK TIME: 30 mins

SERVES: 6- 8 people

Ingredients:

• 1 head cabbage

• 1 lb thin cut meat

• 2.5 cups chicken broth 

• 1 tsp salt

• 3 tbsp soy sauce 

• 1 tbsp  shaoxing cooking wine

• 1.5 tbsp fish sauce 

• 1 tbsp sugar 

• 2 slices of ginger 

• 3 gloves of garlic smashed

• 1.5 tbsp miso paste

• 1/2 cup water 

• OPTIONAL- tofu, mushrooms, and noodles for the broth later

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I used this specific broth recipe to help with the gamey taste of lamb. The broth comes out comforting especially in the winter time and isn’t gamey at all. If you choose to use pork belly, you can go with a simple chicken broth or dashi broth and make sauce on the side to dip your meat and veggies!

Directions:

1. Separate cabbage and put a thin layer of meat on top of the cabbage leaf.

2. Add tofu and mushrooms if you would like.

3. Make broth using the ingredients listing above.

4. I used a 6 quarts Dutch Oven and layered the pot.

5. Cook on medium heat for 20 mins or until it boils then simmer for 10 mins.