Discover the Delightful Flavors of Mille Feuille Nabe: A Scrumptious Pork Hot Pot ミルフィーユ鍋

Ingredients

• 5 cups Water (for broth)
• 2 packets Instant Dashi Packets (Japanese soup stock, can use kombu and bonito flakes)
• 2 tablespoons Sake (Japanese rice wine)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 teaspoon Kosher Salt
• 1 inch Fresh Ginger (peeled and sliced into 8‑10 thin pieces)
• 1 stalk Green Onion (thinly sliced for garnish and broth)
• 1 head Napa Cabbage (about 1.5 lb, leaves separated and washed)
• 8 slices Pork Belly (about 8 oz, thin slices for layering)
• 1/4 cup Ponzu Sauce (for dipping, store‑bought or homemade)
• 1 teaspoon Shichimi Togarashi (Japanese seven‑spice blend, for garnish)

Instructions

1. Prepare the Dashi Broth

   In a saucepan combine 5 cups of water with the 2 instant dashi packets. Bring to a boil over medium heat, then reduce to medium‑low and simmer for 2–3 minutes. Remove the packets, stir in 2 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp kosher salt. Turn off the heat and keep the broth covered.

   Time: PT5M

2. Prep the Aromatics and Cabbage

   Thinly slice the ginger into 8‑10 pieces and the green onion into thin rounds. Cut the Napa cabbage lengthwise into quarters, keep the core attached for now, and tear the top half of each wedge by hand. Wash all leaves thoroughly and drain well.

   Time: PT10M

3. Layer Pork Belly with Cabbage

   Place one slice of pork belly between each cabbage leaf, adding an extra slice on the outer, wider leaves if you have leftovers. Then cut off the core of each wedge and cut each quarter into four bite‑size pieces.

   Time: PT5M

4. Cook the Nabe

   In a large pot, start arranging the thicker cabbage leaves near the outer edge and work toward the center, packing tightly. Insert the thin ginger slices between layers. Pour the prepared dashi broth over everything. Cover and bring to a boil over medium‑high heat, then reduce to medium‑low and simmer for 8–10 minutes, until the cabbage is tender and the pork belly is cooked through.

   Time: PT10M

5. Serve

   Transfer the hot pot to a serving bowl. Serve immediately with a side of ponzu sauce, sprinkled with chopped green onion and a pinch of shichimi togarashi.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Instant Dashi Packets: homemade dashi, vegetable broth
• Instead of Sake: dry sherry, mirin (use less sugar)
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Kosher Salt: sea salt
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Green Onion: scallions
• Instead of Napa Cabbage: savoy cabbage
• Instead of Pork Belly: pork shoulder thinly sliced
• Instead of Ponzu Sauce: citrus soy sauce
• Instead of Shichimi Togarashi: red pepper flakes

Equipment Needed

• Saucepan
• Large Pot (Nabe)
• Chef's Knife
• Cutting Board
• Ladle
• Measuring Spoons
• Colander or Salad Spinner (optional)

Critical Steps — Do Not Skip

• Preparing the dashi broth with correct seasoning
• Layering pork belly and cabbage tightly to ensure even cooking
• Simmering the pot just until the cabbage is tender and pork is fully cooked

Chef Tips from the Video

• Use high‑quality instant dashi for the most authentic flavor.
• If you like extra heat, add a little extra shichimi togarashi to the broth.
• For a richer broth, replace half the water with low‑sodium chicken stock.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove.

Freezer: Not recommended; texture of cabbage changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dashi broth up to step 1 and refrigerate; reheat before assembling.
• Slice ginger and green onion ahead of time and store in a sealed container.

Frequently Asked Questions