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–+ servings

Mille Feuille Nabe (Pork & Napa Cabbage Hotpot)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 400 g Napa cabbage
  • 300 g thinly sliced pork
  • 400 ml dashi stock
  • 100 ml sake
  • ½ tbsp toasted sesame oil
  • 1 tsp Chinese-style chicken bouillon powder based on 1 tsp = 200ml soup ratio, scale to your brand's strength
  • ground black pepper to taste

Dipping/Topping

  • ponzu sauce
  • grated daikon radish (daikon oroshi) (optional)
  • Japanese chili powder (shichimi togarashi) (optional)
  • yuzu kosho (optional)

Instructions 

  • 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.
    A piece of thinly sliced pork belly across a napa cabbage leaf on a wooden chopping board
  • Continue to layer the napa cabbage leaves and pork belly slices in stacks of about 6 layers each.
    A piece of thinly sliced pork belly across a napa cabbage leaf on a wooden chopping board
  • Cut each stack into roughly 5cm (2 inch) pieces.
    Thinly sliced pork belly across a napa cabbage leaf cut on a wooden chopping board
  • Arrange each stack around the edge of your cooking pot. Start with the edge of the pot and work your way into the middle.
    napa cabbage leaves and thinly sliced pork belly arranged in layers in a gray and white hot pot on a white background
  • 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 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.
    Pouring dashi into Japanese Mille Feuille Nabe (Pork and Napa Cabbage Hot Pot) in a gray pot on a dark gray background
  • Serve with ponzu sauce for dipping. You can also add grated daikon radish (daikon oroshi), Japanese chili powder (shichimi togarashi) and/or yuzu kosho to taste. Enjoy!
    Dipping napa cabbage and thinly sliced pork belly in a mixture of ponzu and grated daikon radish

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.