Miso Mille Feuille Hot Pot
Miso Mille Feuille Nabe – A Cozy Japanese Winter Recipe
If you’re looking for an easy, comforting Japanese hot pot to make during the fall and winter, Miso Mille Feuille Nabe is the perfect dish. I make Nabe, hot pot dish at least once or twice a week during the colder months, and this napa cabbage layered hot pot is always one of my go-to recipes. It’s simple to prepare, visually beautiful, and incredibly warming.
Inspired by the French pastry mille feuille, which means “a thousand leaves” this Japanese-style hot pot layers napa cabbage and thinly sliced pork into a stunning spiral before simmering it gently in a savory miso broth. The result? A cozy, family-friendly dinner that cooks in just 30 minutes.
Whether you’re new to Japanese hot pot cooking or looking for a delicious miso-based nabe to try this season, this recipe is easy, hearty, and perfect for weeknight meals.
RECIPE
Servings: 4-5 (11inch hot pot)
Time: 30 min
Ingredients:
16 pieces Nappa leaves
36 slices pork belly (I opted for thin-sliced pork loin this time)
4 cups water
2 pieces kombu kelp
1 tbsp sake
1 & 1/2 tbsp soy sauce
2 tbsp miso
2 tbsp mirin
Instructions:
Make the dashi broth
Add water and kombu kelp pieces in a pot, let it sit for 10 minutes.
Turn it on the heat, bring it to a boil.
Remove the kombu kelp once it starts boiling.
Add sake and soy sauce. Set aside.
Layer the Napa cabbage and pork
After rinsing the napa cabbage, pick out each leaf.
Lay one cabbage leaf flat and place pork slices on top.
Repeat to build layers.
For one stack, I used 4 Napa leaves + 2-3 slices of pork per layer.
Cut into sections
Cut the layered stack into about 4-inch pieces.
This helps the layers stand upright in the pot and cook evenly.
Pack the pot
Arrange the cut sections tightly into your hot pot. The tighter the pack, the prettier the final look.
Add some shimeji mushrooms in the center.
Pour in the dashi broth into the pot.
Simmer
Bring it to a boil with medium heat.
Then turn it on low heat, simmer with a lid on for 15 minutes, or until the cabbage and pork are tender.
Add miso
Combine the miso and mirin.
Pour it in the pot.
Cover the lid and heat another 3 minutes.
Some Notes about this Recipe:
Typical Mille Fueille Nabe consists Japanese dashi made with Kombu kelp and Katsuobushi, bonito flakes, and you may dip the vegetable and meat into a dipping sauce such as Ponzu to enjoy. This recipe used Miso paste, which is included in the broth creating an easy Umami-packed flavorful dish. In case you don’t have the Miso & Easy product hand, use regular Miso, and add 2 packs (2 tsp) of Dashi powder.
Regarding the pork slices - I would recommend using pork belly as it has more fat, and it blends well in the hot pot (I didn’t have it on hand and used sliced pork loin this time).
When you pack the nappa cabbage and pork stacks, place the stalk parts of the cabbage layers on the outside of the hot pot as they cook faster than the center. Pack as tightly as possible because when the nappa cabbage becomes tender, the form of the layers tends to be shifted around.
Tips & Variations
Add tofu, enoki mushrooms, or shungiku (chrysanthemum greens) for variety.
Replace water with dashi for a more traditional broth base.
Serve with ponzu sauce for dipping—it brightens the flavor!
Why You’ll Love Miso Mille Feuille Nabe
Minimal prep: Just layer, cut, and simmer.
Kid-friendly: Mild flavor, soft textures, and fun to eat.
Beautiful presentation: The spiraled cabbage and pork look impressive with almost no effort.
Customizable: Add mushrooms, tofu, or different broths.
Perfect for cold weather: Cozy, warming, and nourishing.
