Mille Feulle Nabe

As the weather gets colder, I find myself craving the warmth and comfort of nabe. One of my favorite variations is mille-feuille nabe—a beautifully layered hot pot that’s not only delicious but also packed with veggies and savory goodness. Served with a side of fluffy white rice and ponzu or yuzu hot sauce, this dish is as comforting as it is nourishing.

This recipe makes two servings, but it’s easy to scale up. I like to eye-ball the ingredients, so remember to taste and adjust as you go.

Ingredients:

• 0.75 to 1 pound (340–450g) thinly sliced pork

• Half a head (about 450g) of Napa cabbage

• 3 stalks (about 100g) green onions

• 1 knob (about 25g) ginger, sliced

• 1/2 carrot (about 50g), sliced

• 1 head (about 150g) maitake mushrooms (or your preferred mushroom)

• 300-600ml (2 1/2 cups) dashi

• 1/3 cup (80ml) soy sauce

• 3 tbsp (45ml) mirin

• 1–2 tbsp (15–30g) brown sugar

• Salt, to taste

• 1 tbsp (6g) white pepper

Instructions:

1. Prepare the Cabbage and Pork

   • Separate the Napa cabbage leaves and layer thin slices of pork between each leaf.

   • Cut the layered cabbage vertically to fit the height of your pot, leaving a few inches of space at the top.

2. Assemble the Pot

   • Line the edges of your pot with the cabbage and pork layers.

   • Add sliced ginger and the white parts of your green onions to the pot.

3. Fill the Center

   • Arrange the mushrooms and sliced carrots in the center of the pot. For a decorative touch, you can cut the carrots into fun shapes, but this is optional.

4. Make the Broth

   • In a bowl, combine dashi, soy sauce, mirin, brown sugar, white pepper, and salt. Mix well, then pour the broth over the pot.

5. Cook the Nabe

   • Slowly bring the pot to a simmer over medium heat, then cover and cook for about 10 minutes, or until everything is fully cooked.

   • If the broth doesn’t completely cover the nabe, use a ladle to spoon the liquid over the ingredients occasionally to ensure even cooking.

6. Garnish and Serve

   • Thinly slice the remaining green onions and sprinkle them on top as a garnish.

   • Serve hot with white rice, ponzu sauce, and yuzu hot sauce for dipping.

Pro Tips:

• Taste the broth before cooking and adjust the seasoning to your liking.

• Work in layers to ensure every bite has the perfect balance of meat and vegetables.

• Yuzu-sco adds a bright, citrusy kick, but a simple homemade yuzu hot sauce works beautifully too!

This mille-feuille nabe is the ultimate one-pot meal for cozy evenings. Enjoy it with loved ones, and let the warmth of the broth keep the chill away! 🍲

With Love,

Cristina