Mille Feuille Nabe (Japanese Thousand Layer Hot Pot)
Mille Feuille Nabe (Japanese Thousand Layer Hot Pot)
Ingredients
- 1 head napa cabbage
- 1 daikon, medium
- 500 g thinly sliced beef, (or pork, chicken, or firm tofu)
For the Broth
- 4 cups water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For Garnish
- 2 stalks green onions, chopped
Instructions
- 1
Wash and separate the napa cabbage leaves. Slice the daikon into thin, round pieces, approximately 0.5 cm thick.
⏱️ 5 min
- 2
Take a large napa cabbage leaf. Layer 2-3 slices of daikon on top, followed by 2-3 slices of your chosen protein. Repeat this layering process, stacking napa cabbage, daikon, and meat, ensuring each layer is neatly placed. Continue until you have a substantial stack.
⏱️ 8 min
- 3
Once a substantial stack of layered ingredients is formed, slice the entire stack crosswise into sections, approximately 5-7 cm wide.
⏱️ 3 min
- 4
Arrange the sliced sections vertically in a hot pot (or a large, deep pot). Start from the outer edge of the pot and work your way inward, packing the sections tightly to create a visually appealing, layered pattern. The ingredients should be standing upright.
⏱️ 9 min
- 5
In a separate pot, combine water, soy sauce, mirin, sake, granulated sugar, and salt. Stir the mixture with chopsticks or a whisk until the sugar and salt are dissolved. This will create a balanced dashi-style broth that is salty and slightly sweet.
⏱️ 3 min
- 6
Carefully pour the prepared broth over the layered ingredients in the hot pot using a ladle. Ensure the broth is distributed evenly and covers the bottom half to two-thirds of the layered ingredients.
⏱️ 2 min
- 7
Cover the pot with a lid. Bring the broth to a simmer over medium heat, then reduce the heat to low and cook for 15-20 minutes, or until the cabbage is tender and the meat is cooked through.
⏱️ 20 min
- 8
Once cooked, remove the lid. Garnish the hot pot with chopped green onions. Serve immediately and enjoy while it's piping hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mille Feuille Nabe (Japanese Thousand Layer Hot Pot)
- 1 head napa cabbage
- 1 daikon, medium
- 500 g thinly sliced beef, (or pork, chicken, or firm tofu)
For the Broth
- 4 cups water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For Garnish
- 2 stalks green onions, chopped
Instructions
- 1
Wash and separate the napa cabbage leaves. Slice the daikon into thin, round pieces, approximately 0.5 cm thick.
⏱️ 5 min - 2
Take a large napa cabbage leaf. Layer 2-3 slices of daikon on top, followed by 2-3 slices of your chosen protein. Repeat this layering process, stacking napa cabbage, daikon, and meat, ensuring each layer is neatly placed. Continue until you have a substantial stack.
⏱️ 8 min - 3
Once a substantial stack of layered ingredients is formed, slice the entire stack crosswise into sections, approximately 5-7 cm wide.
⏱️ 3 min - 4
Arrange the sliced sections vertically in a hot pot (or a large, deep pot). Start from the outer edge of the pot and work your way inward, packing the sections tightly to create a visually appealing, layered pattern. The ingredients should be standing upright.
⏱️ 9 min - 5
In a separate pot, combine water, soy sauce, mirin, sake, granulated sugar, and salt. Stir the mixture with chopsticks or a whisk until the sugar and salt are dissolved. This will create a balanced dashi-style broth that is salty and slightly sweet.
⏱️ 3 min - 6
Carefully pour the prepared broth over the layered ingredients in the hot pot using a ladle. Ensure the broth is distributed evenly and covers the bottom half to two-thirds of the layered ingredients.
⏱️ 2 min - 7
Cover the pot with a lid. Bring the broth to a simmer over medium heat, then reduce the heat to low and cook for 15-20 minutes, or until the cabbage is tender and the meat is cooked through.
⏱️ 20 min - 8
Once cooked, remove the lid. Garnish the hot pot with chopped green onions. Serve immediately and enjoy while it's piping hot.
⏱️ 2 min