Mille-Feuille Nabe
Mille-Feuille Nabe is the ultimate Japanese comfort food. Delicate layers of napa cabbage and tender pork belly gently simmered in a savory dashi broth until meltingly soft.
This stunning yet surprisingly simple hot pot recipe delivers deep umami flavor with minimal prep, making it perfect for cozy weeknights or dinner parties.
Finished with a bright ponzu dipping sauce and a drizzle of gochugaru oil for subtle heat, this cabbage and pork belly nabe is what we like to call the perfect meal.
Ingredients
Cut the cabbage into quarters through the core, gently pulling the quarters apart so you don’t tear too many leaves. Wash two quarters very well, keeping the base intact so the leaves stay together. Save the remaining half for another use.
Layer the pork belly slices in between the cabbage leaves, stacking them on top of each other so you have alternating layers. Then, cut the base of the cabbage off, and slice each section into four pieces, around 2 ½ inches wide.
In a large dutch oven or donabe, pack your cabbage pork belly layers into the pot, starting from the outside and working your way in. In the center, place your enoki mushrooms, and then tuck your ginger slices and scallion quarters around your pot.
In a large bowl combine the dashi, sake, soy sauce, and salt. Pour the broth all over. Cover and bring to a boil.
Once boiling, take off the top and skim any foam that has formed off the surface with a mesh strainer. Cover again and reduce the heat to medium low. Cook for 8 - 10 minutes, or until the cabbage is tender and the pork belly is cooked through.
To make your dipping sauce, combine the scallion, ponzu, and a generous squeeze of gochugaru oil. Serve immediately with the dipping sauce.
