4 Ingredient Hot Pot: Mille Feuille Nabe
For chilly nights, there’s nothing better for dinner than a simple, 4 ingredient Mille Feuille Nabe. This is a yummy Japanese hot pot that has beautiful layers of sliced fatty pork and napa cabbage in every bite. Using dashi broth as a base, this easy hot pot is full of umami flavor. This hot pot is the perfect meal if you need something soothing, light, but super nutritious. It’s so easy to put together, you can have a steaming hot pot meal in 5 minutes!
Hey there! Just so you know, some links on this page are affiliate links. That means if you click and buy something, I earn a tiny commission, at no extra cost to you. It’s a great way to support Tiffy Cooks and keep our kitchen cooking. Thanks for the love!
What is Mille Feuille Nabe?
What is Mille Feuille Nabe? “Mille Feuille” is a layered French dessert made of puff pastry and pastry creme, and “Nabe” is hot pot in Japanese. Combined the two together, it becomes Japan’s most viral hot pot on TikTok. Mille Feuille Nabe is a simple style of Japanese hot pot made with its signature layers of napa cabbage and thinly sliced hot pot meat. Today, we’re making a simplified version with only 4 simple ingredients: sliced pork belly, napa cabbage, mushrooms, and dashi broth. It’s not only incredibly light, it’s healthy too!
Mille Feuille Nabe Ingredients
- 1 pack Hot Pot Sliced Pork Belly
- 1 Napa Cabbage
- 1 pack shimeji mushrooms
- Dashi or any other broth
- Optional: additional hot pot ingredients
Adding Ingredients to Your Mille Feuille Hot Pot
I used napa cabbage, fatty pork, and shimeji mushrooms today in my hot pot, but there’s tons of ways to add your own flavors to this hot pot. If you prefer a different meat, you can use thinly sliced beef or chicken instead.
For a fully vegetarian or vegan version of this recipe, I love switching out the meat with options like sliced firm tofu, daikon, dried tofu skin, konjac jelly, or carrots, all of which soaks up all the flavors but still has a great texture when cooked.
Why Layer Your Mille Feuille Nabe?
Mille Feuille Nabe’s signature feature is of course the layers of meat and cabbage, but why? The layering sandwiches the meat and cabbage together, making sure that every bit of this hot pot has both the fatty meat and the super flavorful cabbage. The packed ingredients also means you can have more in the pot.
When cutting, make sure your sections are small enough to fit in the pot, but big enough to not float away while cooking. I usually cut them about the height of the pot I’m going to use. Once layered and cut, each section is arranged in a circle and packed into the pot. It looks beautiful, and warms you right up with just one bite.
Mille Feuille Hot Pot Dipping Sauce
Of course, this pork and cabbage hot pot is served on a tabletop burner, simmering while you enjoy your meal. There’s no added salt into the hot pot itself, because my favorite part is eating them with all sorts of Hot Pot Dipping Sauces. You can use anything you like, from simple soy sauce to making your own Creamy Garlic Sesame Sauce.
How To Make Mille Feuille Nabe
- Take the napa cabbage leaves and slices of pork belly, layering them alternately to create neat, compact stacks.
- Once stacked, slice each into 2-3 smaller sections for easier serving and eating.
- Place the cut sections upright in a circle along the edge of your pot, with the cut sides facing up.
- Fill the center of the pot with mushrooms and any other additional ingredients you’d like, such as tofu, enoki mushrooms, or scallions.
- Gently pour dashi broth into the pot, adding enough to cover the ingredients without overflowing.
- Place the pot on a tabletop burner, bring to a boil, and serve simmering gently as you enjoy your meal.
More Cozy Winter Soup and Stew Recipe
4 Ingredient Hot Pot: Mille Feuille Nabe
By Tiffy Cooks
Ingredients
- 1 pack Hot Pot Sliced Pork Belly
- 1 Napa Cabbage
- 1 pack shimeji mushrooms
- 8-10 cups Dashi or any other broth
Instructions
- Take the napa cabbage leaves and slices of pork belly, layering them alternately to create neat, compact stacks.
- Once stacked, slice each into 2-3 smaller sections for easier serving and eating.
- Place the cut sections upright in a circle along the edge of your pot, with the cut sides facing up.
- Fill the center of the pot with mushrooms and any other additional ingredients you’d like, such as tofu, enoki mushrooms, or scallions.
- Gently pour dashi broth into the pot, adding enough to cover the ingredients without overflowing.
- Place the pot on a tabletop burner, bring to a boil, and serve simmering gently as you enjoy your meal.
