Mille-Feuille Nabe is a Japanese sizzling pot with “a thousand layers“ of napa cabbage leaves and pork stomach slices simmered in a warming dashi broth. It’s good for a weeknight dinner or sizzling pot occasion!
Mille-Feuille Nabe is a straightforward Japanese sizzling pot made with layers of napa cabbage and pork stomach slices cooked in a savory dashi broth. Prized for its visible enchantment and steadiness of umami taste, this dish creates a tremendous harmonious style from only a few components.
When you’re craving extra sizzling pot recipes, strive my Shabu Shabu, Sukiyaki, and Yosenabe subsequent!
What’s Mille-Feuille Nabe?
Mille-feuille nabe (ミルフィーユ鍋, 重ね鍋) is a Japanese sizzling pot dish named after the French time period mille-feuille or “a thousand leaves.” The time period refers to a French dessert of puff pastry layered with cream and powdered sugar. Mille-feuille nabe is likewise layered, however as an alternative with tender cabbage leaves and pork stomach slices in a favourite type of sizzling pot in Japanese properties.
Why I Love This Recipe
- Good for chilly months – We love serving this dish at events in the course of the chilly months. You’ll be able to put together all the pieces forward of time and cook dinner the recent pot proper after your visitors arrive.
- Beautiful presentation – The layers of tender cabbage leaves make a beautiful addition to the dinner desk.
- Layers of texture and flavors – The cabbage turns comfortable but retains its tenderness, and the pork stomach’s fattiness melts into the dashi broth.
Substances for Mille-Feuille Nabe
- Napa cabbage
- Pork stomach slices
- Ginger
- Dashi (Japanese soup inventory)
- Seasonings – soy sauce, sake, and salt
- Dipping sauce:
- Ponzu sauce
- Inexperienced onion
- Shichimi togarashi (Japanese seven spice) – non-compulsory, for a spicy kick
Discover the printable recipe with measurements under.
Substitutions
- Napa cabbage: I like the pure sweetness of napa cabbage (in comparison with inexperienced cabbage), and the leaves are thinner and extra tender. When you can’t discover it, substitute child bok choy or sliced daikon.
- Pork stomach: JOC readers who don’t eat pork have tried this recipe with thinly sliced beef, they usually beloved it. Only a fast reminder that beef tends to launch extra scum as you cook dinner, so be able to skim off the scum and fats with a fine-mesh skimmer.
Find out how to Make Mille-Feuille Nabe
Preparation
Step 1 – Make the broth and minimize the components. Put together the soup broth. Slice the greens. Lower the napa cabbage into quarters and rinse them beneath water to take away grime.
Step 2 – Layer. Layer the slices of pork stomach between the cabbage slices, then rigorously minimize them into layered items about 2–2½ inches (5–6 cm) lengthy.
Assemble
Step 3 – Pack the pot. Tightly pack the layered cabbage and pork right into a pot, working your method towards the middle. Insert the ginger slices between the cabbage and pour the broth on prime.
Cooking
Step 4 – Simmer. Cowl the lid and convey to a boil. Then, scale back to medium-high warmth and simmer till the cabbage is tender and the pork is absolutely cooked. In the meantime, make the dipping sauce by combining the sauce components in a mixing bowl.
Step 5 – Serve. Serve with ponzu dipping sauce on the facet.
Nami’s Recipe Ideas
- Operating out of cabbage? It may possibly occur, particularly if that is your first time making this dish. I like to recommend having shimeji mushrooms or enoki mushrooms as a backup filler for any empty area within the middle of the pot.
- Pack the layers tightly! The important thing to creating this nabe is making certain the layers are tightly packed in. Cabbage releases water and shrinks because it cooks, inflicting the layers to loosen.
- Begin by packing from the outer edges of the pot and work your method towards the middle. I often place the thicker cabbage leaves close to the pot’s edge and the tender leaves within the middle.
- Use one hand to carry the layers within the pot and the opposite hand so as to add extra layers. Don’t fear if the layers turn out to be a bit unfastened; you possibly can modify them by bunching them up in opposition to one another as you add extra.
Variations and Customizations
- Make it vegan. A few of our readers use Vegan Dashi and mushrooms or thinly sliced greens as an alternative of pork stomach, they usually like it!
- Add extra greens. Napa cabbage is the normal alternative, however you possibly can add different thinly sliced veggies.
- Make a ending course. With the leftover umami-packed soup, make a remaining dish known as shime (〆, しめ) to finish the meal. Merely simmer one serving of udon noodles, chuka soba (ramen noodles; Mr. JOC’s favourite), or steamed rice within the broth. I prefer to make Zosui with the rice by drizzling within the crushed egg because it simmers, then topping it with salt, floor white pepper, and chopped inexperienced onion.
What to Serve with Mille-Feuille Nabe
Storage and Reheating Ideas
To retailer: Enable the nabe to chill uncovered, then retailer in an hermetic container for as much as 3 days within the fridge or as much as 1 month within the freezer.
To reheat: Simmer leftovers in a saucepan over medium warmth till heat, or microwave in 30-second intervals.
Incessantly Requested Questions
I don’t suggest utilizing bacon instead of pork stomach, as bacon may be very salty and might typically occasions be too fatty.
Sure, you possibly can put together and assemble all the pieces forward of time and retailer it within the fridge. Maintain off on including the broth and cooking the cabbage till proper earlier than you’re able to serve.
Forestall your display from going darkish
To Put together the Substances
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To make the soup broth, mix 5 cups dashi (Japanese soup inventory), 2 Tbsp sake, 1 Tbsp soy sauce, and ½ tsp Diamond Crystal kosher salt in a measuring cup or mixing bowl. Tip: Don’t scale back the salt because the napa cabbage will launch liquid throughout cooking and dilute the soup.
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Peel and thinly slice the ginger knob into 8–10 slices ginger and set it apart.
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Thinly minimize 1 inexperienced onion/scallion. Put the inexperienced onion in a small serving bowl so as to add later to the dipping sauce.
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Lower 1 head napa cabbage lengthwise into quarters. I like to chop simply the white backside half with a pointy knife, then pull aside the leafy prime half with my fingers. By tearing it naturally, you lose fewer leaves in comparison with slicing. DO NOT minimize off the core from the wedges but. They preserve the leaves connected and make layering the pork stomach a lot simpler.
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Rigorously wash the leaves with out detaching them from the core. Drain nicely. Don’t throw away any leaves that naturally come off whereas rinsing. We’ll use them in a while.
To Make the Layers
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Layer 1½ lb sliced pork stomach into the napa cabbage wedges by putting one pork stomach slice between every of the leaves. If the pork stomach is longer than the cabbage wedge, trim the pork with kitchen shears and layer it in different elements of the wedge. If in case you have further pork stomach, put an extra slice within the outer layers which have vast leaves.
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When you‘ve tucked within the pork stomach slices, rigorously minimize off the onerous cabbage cores with out disturbing the layers. Lower every wedge into 4 items which can be every about 2–2½ inches (5–6 cm) lengthy. Holding the layers of cabbage and pork neatly stacked as you slice.
To Arrange the Desk
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At every place setting, put together a medium bowl and a small dipping bowl for every particular person. To cook dinner on the desk, set it up a conveyable gasoline range and place the pot on it.For the dipping sauce, add ponzu, the chopped inexperienced onion/scallion, and non-compulsory shichimi togarashi (Japanese seven spice) to the small bowls.
To Prepare dinner and Serve
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Begin cooking, lined, on medium-high warmth. As soon as boiling, skim off the scum and fats on the floor utilizing a fine-mesh skimmer. Then, scale back the warmth to medium low and cook dinner lined till the napa cabbage is tender and the pork stomach is cooked by means of, roughly 8–10 minutes. Serve it sizzling dipped in ponzu sauce and luxuriate in!
You should buy pork stomach slices or blocks at Asian grocery shops (particularly Japanese, Korean, and Chinese language markets). Some American grocery shops with an excellent meat part (the place butchers work behind the counter) carry pork stomach, however often, they preserve it within the freezer so you must ask for it. In case your pork stomach has pores and skin/rind, you’ll have to ask the butcher to take away it.
Energy: 967 kcal · Carbohydrates: 16 g · Protein: 22 g · Fats: 91 g · Saturated Fats: 33 g · Polyunsaturated Fats: 10 g · Monounsaturated Fats: 42 g · Ldl cholesterol: 122 mg · Sodium: 372 mg · Potassium: 1414 mg · Fiber: 6 g · Sugar: 7 g · Vitamin A: 1450 IU · Vitamin C: 122 mg · Calcium: 358 mg · Iron: 2 mg
Editor’s Word: This publish was initially revealed on January 6, 2016, and up to date with a brand new video and new photos on November 10, 2023. It was republished with up to date content material on March 30, 2025.
