Mille Feuille Nabe

Mille Feuille Nabe

Mille Feuille Nabe is a Japanese style pork and cabbage hot pot served with a ponzu and shichimi togarashi (Japanese 7 spice blend) dipping sauce. Finish up the meal by adding ramen noodles into the umami rich broth!

Mille Feuille Nabe

Recipe by Felice TakamatsuCourse: Japanese FoodCuisine: Lunch, DinnerDifficulty: Easy


Prep time


Cooking time




  • 1 pound thinly sliced meat (pork belly, brisket, sirloin – you can usually find this cut at an Asian market)

  • 1/2 of a head of Napa cabbage (this was for 2 people, use the whole cabbage if serving more)

  • Optional – mushrooms (i.e., shiitake, enoki, or shimeji)

  • For the Broth
  • 4 cups of water

  • 1 inch knob of ginger, sliced

  • 1 tablespoon instant hondashi

  • 1 tablespoon soy sauce

  • 2 tablespoons cooking sake

  • 1/2 teaspoon kosher salt

  • For the Dipping Sauce
  • 1 green onion, sliced

  • Ponzu sauce

  • Shichimi Togarashi (Japanese Seven Spice)


  • Layer the meat into the napa cabbage by placing one meat slice between each of the leaves.
  • Cut each napa cabbage wedge into 3-4 pieces each about 2 to 2½ inches.
  • Start packing the ingredients in a pot and work your way toward the center from the outer edges of the pot. Make sure that you pack the pot tightly as the layers will become loose once the ingredients start cooking.
  • Combine all broth ingredients in a bowl or measuring cup. Pour the broth into the pot with the napa cabbage and meat.
  • Cook on medium-high heat for 8-10 minutes until napa cabbage is tender.
  • Combine dipping sauce ingredients in a small bowl.
  • Enjoy the meat and napa cabbage by dipping them in the ponzu sauce.
  • Finish up the meal by adding ramen noodles into the umami rich broth!


  • You can absolutely make your own dashi instead of using the instant dashi. If doing so, all you need is 4 cups of dashing and can omit the water and instant hondashi from the ingredients.

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