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Delicious Mille-Feuille Nabe Recipe (Comforting and Easy!)

Mille-Feuille Nabe

A comforting dish that brings everyone together, featuring layers of tender pork, fresh veggies, and rich broth. Perfect for busy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Mille-Feuille Nabe
  • 1 head napa cabbage leaves separated
  • 300 g pork belly thinly sliced
  • 200 g firm tofu cut into cubes
  • 200 g shiitake mushrooms sliced
  • 1 large carrot julienned
  • 1 liter dashi broth
  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 2 green onions chopped
  • Sesame seeds for garnish

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, arrange a layer of napa cabbage leaves on the bottom.
  2. Step 2: Place a layer of pork belly slices over the cabbage.
  3. Step 3: Add a layer of tofu cubes, followed by a layer of shiitake mushrooms and julienned carrots.
  4. Step 4: Repeat the layering process until all ingredients are used, finishing with a layer of napa cabbage on top.
  5. Step 5: In a separate bowl, combine dashi broth, soy sauce, mirin, and sake. Mix well.
  6. Step 6: Pour the broth mixture over the layered ingredients in the pot.
  7. Step 7: Cover the pot and bring to a boil over medium heat, then reduce to a simmer. Cook for 20-25 minutes until the vegetables are tender and the pork is cooked through.
  8. Step 8: Garnish with chopped green onions and sesame seeds before serving.

Notes

Store any leftover Mille-Feuille Nabe in an airtight container in the fridge for up to three days. Reheat gently on the stove.