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Mille Feuille Nabe (Pork & Napa Cabbage Hotpot)
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Mille Feuille Nabe (Pork & Napa Cabbage Hotpot)

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course, Dinner
Cuisine: Japanese

Ingredients

  • 400 g Napa cabbage
  • 300 g pork thinly sliced
  • 400 ml dashi stock
  • 100 ml sake
  • ½ tbsp sesame oil toasted
  • 1 tsp chicken bouillon powder Chinese-style, granules
  • black pepper to taste, ground
Dipping/Topping
  • ponzu sauce
  • daikon radish optional, grated
  • Japanese chili powder optional, shichimi togarashi
  • yuzu kosho (optional)

Instructions

    Cup of Yum
  1. Break off the leaves of 400 g napa cabbage and lay one on a chopping board. Take 300 g thinly sliced pork and place one slice on top of the cabbage.
  2. Continue to layer the napa cabbage leaves and pork belly slices in stacks of about 6 layers each.
  3. Cut each stack into roughly 5cm (2 inch) pieces.
  4. Arrange each stack around the edge of your cooking pot. Start with the edge of the pot and work your way into the middle.
  5. Pour 400 ml dashi stock, 100 ml sake and ½ tbsp toasted sesame oil around the pot, then sprinkle with 1 tsp Chinese-style chicken bouillon powder (granules) and ground black pepper to taste.Place the pot over a medium heat and bring to a boil. Once boiling, lower to a simmer and cover with a lid. Simmer for 20 minutes.
  6. Serve with ponzu sauce for dipping. You can also add grated daikon radish, Japanese chili powder (shichimi togarashi) and/or yuzu kosho to taste. Enjoy!