There are cold nights, and then there are cold nights—the kind where the wind cuts through you, where your apartment never quite feels warm enough, where all you want is something hot, comforting, and soul-satisfying. For those nights, I make Mille-Feuille Nabe.
If you’ve never heard of this Japanese hot pot dish, prepare to have your winter transformed. “Mille-feuille” means “thousand leaves” in French, referring to the layered pastry. This nabe (Japanese hot pot) takes that concept and applies it to alternating layers of napa cabbage and thinly sliced pork, arranged beautifully in a pot and simmered in a delicate dashi broth until everything becomes melt-in-your-mouth tender.
It looks impressive—like something you’d order at a fancy restaurant. But the truth? It’s surprisingly simple to make. The ingredient list is short, the technique is straightforward, and the result is one of the most comforting meals you can eat on a cold night.
Let me walk you through exactly how to make this stunning, warming, absolutely delicious hot pot.
What Is Mille-Feuille Nabe?
Before we dive into the recipe, let’s talk about what this dish actually is. Nabe (鍋) simply means “pot” in Japanese and refers to a whole category of Japanese hot pot dishes—think of them as the Japanese equivalent of stews or one-pot meals, cooked right at the table and eaten communally.
Mille-Feuille Nabe is a specific style of nabe that became hugely popular in Japan in the 2010s. Instead of throwing ingredients randomly into a pot (which is perfectly valid for other nabe styles), this version has you carefully layer thin slices of napa cabbage and pork vertically in the pot, standing them upright so they look like layered “petals” or “leaves.”
When you slice through the layers and serve them, each portion contains perfectly alternating bites of tender pork and sweet, silky cabbage, all infused with the subtle, savory dashi broth. It’s elegant, comforting, and deeply satisfying in a way that’s hard to explain until you’ve tried it.
The Simple Ingredient List
The beauty of this dish is its simplicity. You need surprisingly few ingredients:
For the Hot Pot:
- 1 head napa cabbage, washed and cut lengthwise into large leaves
- ¾ to 1 lb thinly sliced pork belly or pork shoulder (shabu-shabu or hot pot cut)
- 4 cups dashi broth (can be made from dashi granules or kombu + bonito)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sake (optional)
- Salt to taste
For Garnish (Optional):
- Scallions, thinly sliced
- Grated daikon radish
- Yuzu kosho (Japanese citrus chili paste)
That’s it. No complicated sauce, no long list of aromatics, no exotic ingredients you’ll never use again. Just good quality cabbage, thinly sliced pork, and a simple dashi-based broth that lets the natural flavors shine.
About the Key Ingredients
Napa Cabbage: This is the star vegetable. Napa cabbage (also called Chinese cabbage) is that oblong, pale green cabbage with crinkly leaves. When cooked, it becomes incredibly sweet and tender, almost silky. It’s mild enough that it doesn’t overpower but substantial enough to be satisfying. Look for a head that feels heavy for its size and has crisp, fresh-looking leaves.
Thinly Sliced Pork: You want pork that’s sliced paper-thin—about the thickness of prosciutto. This is often labeled as “shabu-shabu cut” or “hot pot cut” at Asian grocery stores. Pork belly is traditional and adds richness with its fat content, but pork shoulder works beautifully too and is slightly leaner. The thin slicing is crucial—it cooks in seconds in the hot broth and becomes melt-in-your-mouth tender.
Dashi Broth: Dashi is the fundamental stock of Japanese cooking, made from kombu (kelp) and bonito flakes (dried, fermented, smoked skipjack tuna). It has this umami-rich, subtly oceanic flavor that’s completely unique. You can make it from scratch or use dashi granules (instant dashi), which work perfectly for this dish. Don’t skip this—regular chicken or vegetable stock won’t give you the same flavor.
Mirin: Sweet rice wine used in Japanese cooking. It adds a subtle sweetness that balances the soy sauce.
Sake: Optional but adds depth. The alcohol cooks off, leaving just a subtle complexity.
Equipment You’ll Need
The right pot matters for this dish. You want:
A wide, shallow pot with a lid. Traditional nabe pots are wide and shallow (like a large skillet with higher sides), which allows you to arrange the cabbage and pork layers standing upright. A large, deep skillet, a wide Dutch oven, or even a large sauté pan with a lid can work. The pot should be at least 10-12 inches in diameter.
A sharp knife. You’ll be cutting a lot of cabbage, so a sharp knife makes this much easier.
Cutting board. Preferably a large one for breaking down the cabbage.
Optional but nice: A portable burner. In Japan, nabe is often cooked at the table on a portable burner, so everyone can eat as it cooks. This is fun but not necessary—cooking on your regular stove works perfectly fine.
Step-by-Step: Making Mille-Feuille Nabe
Step 1: Prepare Your Napa Cabbage
Remove any damaged or wilted outer leaves from your napa cabbage. Rinse the head under cold water, getting between the leaves to remove any dirt.
Here’s where the technique gets specific: You want to cut the cabbage into large, intact leaves. Start by cutting the cabbage in half lengthwise through the core. Then cut each half in half again lengthwise, giving you quarters. Continue cutting lengthwise into sections, creating long strips that maintain the leaf structure from root to tip.
Each strip should be about 2-3 inches wide. The key is that the leaves should stay connected at the root end—don’t separate them into individual leaves. You want long strips of layered leaves.
Once cut, you’ll have these long, multi-layered cabbage strips. Set them aside.
Step 2: Prepare Your Pork
If your pork comes in a frozen package (common for shabu-shabu cuts), let it thaw just enough that you can separate the slices but it’s still slightly frozen. This makes it easier to handle.
Separate the slices if they’re stuck together. You don’t need to cut them further—they should already be the right size. If your slices are very large (more than 4-5 inches long), you can cut them in half, but generally, hot pot cuts are already perfectly sized.
Lay out your pork slices on a plate or cutting board. You’ll be alternating them with the cabbage, so having them ready to grab makes assembly much easier.
Step 3: Layer the Cabbage and Pork
This is where the “mille-feuille” magic happens. The goal is to create alternating layers of cabbage and pork standing upright in your pot.
Here’s the technique: Take one strip of layered cabbage leaves and lay it flat on your cutting board. Place a slice (or two, depending on size) of pork on top of the cabbage. Then place another strip of cabbage on top of the pork. Then more pork. Then more cabbage.
Continue this layering—cabbage, pork, cabbage, pork—creating a stack. You want to build a stack that’s about 4-6 inches tall, alternating between cabbage and pork the whole way.
Once you have a good stack, carefully pick it up (it will want to fall apart—that’s okay, just keep it together as best you can) and stand it upright in your pot. The layers should be vertical, so if you’re looking down into the pot, you see the cross-section of alternating cabbage and pork.
Repeat this process, building more stacks and arranging them in the pot. Pack them relatively tightly—they’ll shrink as they cook, and you want the pot to be fairly full. The layers should be standing up like books on a bookshelf, tightly packed together.
Continue until your pot is full and you’ve used all your cabbage and pork. It should look beautiful—these neat, organized layers filling the pot. This is the Instagram moment, if you’re into that.
Pro tip: Don’t worry if it’s not perfect. Even if some layers fall over or get messy, it will still taste amazing. The visual is nice, but the flavor is what matters.
Step 4: Prepare the Broth
In a measuring cup or bowl, combine:
- 4 cups dashi broth (prepared according to package directions if using granules, or made from kombu and bonito if going traditional)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sake (if using)
- A pinch of salt
Stir to combine. Taste it—it should be subtly savory with a hint of sweetness. It’s not meant to be a strong, bold broth. The flavor will concentrate as it cooks and will infuse into the cabbage and pork.
If it tastes too mild, add a bit more soy sauce. If it’s too salty, add a splash more dashi or water.
Step 5: Add Broth and Start Cooking
Carefully pour your prepared broth into the pot, around the edges and between the layers. Pour gently so you don’t disturb your beautiful arrangement. The broth should come about halfway up the layers—you don’t want to submerge everything completely.
Place the pot over medium-high heat and bring the broth to a boil. Once it’s boiling, reduce the heat to medium-low, cover with a lid, and let it simmer.
Here’s what happens: As the cabbage and pork cook, they’ll release their juices into the broth, making it more flavorful. The cabbage will shrink and become tender. The pork will cook through and become melt-in-your-mouth soft. Everything will infuse together into this harmonious, comforting whole.
Step 6: Simmer Until Tender
Let everything simmer, covered, for about 15-20 minutes. You’ll know it’s ready when:
- The cabbage is very tender and almost translucent
- The pork is fully cooked through (no pink remaining)
- The layers have softened and melded together
- Your kitchen smells absolutely incredible
Check occasionally to make sure there’s still enough liquid. If it’s getting too dry, add a bit more dashi or water. If there’s too much liquid and it’s drowning everything, remove the lid for the last few minutes to let some evaporate.
The cabbage will shrink significantly as it cooks—what started as a pot piled high will reduce to about half its original volume. This is normal and means it’s getting perfectly tender.
Step 7: Taste and Adjust
Once everything is cooked, taste the broth. This is your chance to adjust:
- Too bland? Add more soy sauce or a pinch of salt
- Too salty? Add more dashi or water
- Needs brightness? A small squeeze of lemon or yuzu juice works wonders
- Needs depth? A tiny bit more mirin
The broth should be flavorful but not overpowering—it’s there to enhance the cabbage and pork, not dominate them.
Step 8: Serve
You can serve this two ways:
At the table (traditional): Bring the whole pot to the table. Everyone serves themselves directly from the pot, cutting through the layers with a serving spoon or ladle, making sure each portion has both cabbage and pork. This is the communal, interactive way to eat nabe.
Pre-portioned: Use a large spoon or spatula to cut through the layers, scooping out portions that maintain the cabbage-pork-cabbage structure. Serve in individual bowls with plenty of broth.
Garnish with sliced scallions, a small mound of grated daikon radish on the side, or a tiny dab of yuzu kosho for those who want a citrusy, spicy kick.
How to Eat Mille-Feuille Nabe
In Japan, nabe is communal and interactive. Everyone gathers around the pot, serving themselves as it cooks. It’s meant to be a leisurely, social meal.
Here’s how to enjoy it:
Serve into bowls: Scoop portions of the layered cabbage and pork along with plenty of broth into individual bowls.
Add garnishes: Top with scallions, mix in some grated daikon, or add a touch of yuzu kosho for heat and citrus brightness.
Eat with rice: A bowl of white rice on the side is traditional. The rice soaks up the broth beautifully.
Sip the broth: Don’t just eat the solids—the broth is full of flavor from the cabbage and pork. Drink it like soup.
Second servings: Keep the pot warm on low heat and serve seconds as people are ready. The flavors continue to develop as it sits.
End with noodles or rice (optional): In Japan, after you’ve eaten most of the cabbage and pork, it’s common to add cooked udon noodles or rice to the remaining broth for a final course. The broth has become so flavorful by this point that anything you add to it is delicious.
Why This Works So Well for Cold Nights
There’s something about hot pot that’s uniquely comforting. It’s not just that it’s warm (though that helps). It’s the whole experience:
It’s hot and steaming: On a cold night, a bowl of steaming hot broth with tender vegetables and meat is immediately warming from the inside out.
It’s nourishing: This isn’t heavy comfort food that weighs you down. It’s light but satisfying, full of vegetables, protein, and that umami-rich broth that feels genuinely nourishing.
It’s easy: Despite looking impressive, this is remarkably simple. Once you’ve done the layering, it’s basically just “add broth and simmer.” No complicated techniques or constant monitoring required.
It’s flexible: You can eat a little or a lot. You can add more broth if you want more soup. You can finish with noodles if you’re still hungry. It adapts to what you need.
It’s communal: If you’re eating with others, gathering around a hot pot creates this cozy, connected feeling. Everyone’s eating from the same pot, serving each other, talking while the food cooks.
It smells incredible: As it simmers, your home fills with this savory, comforting aroma that makes everything feel cozier.
Make-Ahead and Storage Tips
Prep ahead: You can layer the cabbage and pork in your pot up to a few hours ahead. Cover tightly with plastic wrap and refrigerate. When ready to cook, add the broth and proceed as directed.
Leftover storage: This keeps well in the fridge for 2-3 days. Store the solids and broth together in an airtight container. Reheat gently on the stove—don’t microwave, as it can make the pork tough.
Freezing: The cooked nabe doesn’t freeze particularly well—the cabbage gets watery and mushy. Better to make only what you’ll eat within a few days.
Make more broth: If you think you might want seconds, make extra broth. It’s better to have too much than too little, and leftover broth can be used for other soups or as a cooking liquid for rice.
Variations to Try
Once you’ve mastered the basic version, try these variations:
Spicy version: Add gochugaru (Korean chili flakes) or a spoonful of doubanjiang (Chinese chili bean paste) to the broth for heat.
Miso version: Stir 2 tablespoons of miso paste into the broth for a deeper, richer flavor.
Add mushrooms: Tuck some shiitake or enoki mushrooms between the layers. They add earthiness and more umami.
Use chicken: Substitute thinly sliced chicken thigh for the pork. Cook a bit longer to ensure it’s cooked through.
Add tofu: Firm tofu, cut into cubes, can be nestled between the layers for added protein and texture.
Seafood version: Use thinly sliced fish instead of pork, or add shrimp. Reduce cooking time accordingly.
Different greens: Try bok choy or Swiss chard instead of napa cabbage for a different flavor profile.
Richer broth: Add a tablespoon of sesame oil to the broth for nuttiness, or use chicken stock mixed with dashi for more body.
Troubleshooting
Layers keep falling over: Pack them more tightly in the pot. They’ll support each other better when snug. Also, don’t worry too much—even if they fall, it still tastes great.
Pork is tough: You cooked it too long or at too high heat. Thinly sliced pork cooks very quickly. Keep the heat at a gentle simmer.
Cabbage is still tough: Cook longer. Napa cabbage should be very soft and almost melting when done. Give it another 10 minutes.
Not enough flavor: Your broth needs more seasoning. Add more soy sauce or a pinch of salt. Make sure you’re using real dashi, not just plain water.
Too much liquid: Remove the lid for the last 5-10 minutes to let some evaporate, or ladle some out before serving.
Too salty: Add more unseasoned dashi or water to dilute. You can also add a bit more cabbage or other vegetables to absorb the salt.
Serving Suggestions and Pairings
With rice: White rice is traditional and perfect. The broth soaks into the rice beautifully.
With pickles: Japanese pickles (tsukemono) on the side add brightness and cut through the richness.
With beer or sake: A cold beer or warm sake pairs wonderfully with nabe.
With kimchi: Not traditional, but a small side of kimchi adds a spicy, tangy contrast that’s delicious.
As a complete meal: This is substantial enough to be dinner on its own—you’ve got protein, vegetables, and broth all in one pot.
The Cultural Context
Nabe is more than just a recipe in Japan—it’s a cultural tradition, especially in winter. Families and friends gather around the pot, cooking and eating together, the steam rising between them. It’s social, warm, and comforting in ways that go beyond the food itself.
Making nabe at home connects you to this tradition. Even if you’re eating alone, there’s something special about cooking in a pot at the table (if you have a portable burner) or bringing the whole pot to the table to serve. It changes the dining experience from just eating to something more intentional and present.
The mille-feuille style, with its beautiful layering, elevates nabe into something visually stunning while keeping the essence of what makes nabe special—simple, good ingredients cooked together in a flavorful broth.
Why I Love This Recipe
I discovered mille-feuille nabe during a particularly cold winter when I was craving something comforting but didn’t want to eat heavy, rich food. This hit every mark—warming, satisfying, but somehow light and clean-tasting at the same time.
What I love most is how something so simple—cabbage, pork, and broth—can be so deeply satisfying. There are no complicated techniques, no hard-to-find ingredients, no stress. You just layer, simmer, and eat.
And that visual! The first time you make this and slice into those layers, seeing the perfect alternation of pork and cabbage, you feel like you’ve created something special. It’s a recipe that looks much more difficult than it is, which is always satisfying.
Now it’s become my go-to for cold nights. When the temperature drops and I want something that feels like a warm hug, I make mille-feuille nabe. It never disappoints.
The Bottom Line
Pork and Napa Cabbage Mille-Feuille Nabe is the perfect cold-weather comfort food—beautiful enough for guests, simple enough for a weeknight, and delicious enough that you’ll crave it all winter long.
With just a head of cabbage, some thinly sliced pork, and a simple dashi broth, you can create a stunning hot pot that’s warming, nourishing, and absolutely delicious. The layering technique looks impressive but is surprisingly easy, and the result is this gorgeous presentation that makes dinner feel special.
This winter, when the cold settles in and you need something warming and comforting, skip the heavy stews and try this instead. Layer your cabbage and pork, simmer in that savory dashi broth, and experience one of Japan’s most beloved comfort foods.
Your cold nights just got a whole lot warmer.
Happy Gathering!
<3 Ann