You know those CNY dishes that look super atas but don’t actually stress you out? This is one of them. Mille-Feuille Nabe is basically napa cabbage and pork, layered nicely, packed into a pot, and left to simmer into the most comforting, naturally sweet broth. No fancy techniques—just simple ingredients doing their thing while you focus on hosting (or snacking).
Ingredients (Serves 4):
1 head napa cabbage
600g thin cut meat (we used Yume No Daichi Pork Collar Slices)
1.5 Litre of dashi broth
2 slices of ginger
2 packet Shimeiji mushrooms (white/ brown)
6 Shitake mushrooms
Steps:
1. Wash and separate napa cabbage leaves, rinse, and trim the white stems slightly
2. Lay 1 cabbage leaf and layer with sliced pork belly, repeat steps till you have finished using the pork slices/ cabbage.
3. Once stacked, iIt should look like a mille-feuille. Slice into 5–6 cm wide sections for easier serving and eating.
4. Place the cut sections into the pot in an upright manner (showing the layers). Arrange them tightly in a ring/spiral.
5. Fill the centre with Shitake and Shimeiji.
6. Gently pour in dashi broth until the ingredients are just covered.
7. Throw in ginger slices, close the lid and let it simmer for 20-25 minutes until pork is cooked and cabbage is tender.
8. Taste the broth and adjust with soy sauce/ mirin if needed.
9. Scoop layers into bowls and serve with ponzu or sesame sauce.