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Mille-Feuille Hot Pot (Napa Cabbage and Pork Belly)
Serves 2–3 · About 35 min
Napa cabbage and pork belly stacked in layers, packed tightly into a pot and simmered. Just 2 main ingredients, and the cut sides show stripes.
① Layer cabbage and pork→② Cut 5 cm wide→③ Pack into the pot→④ Simmer in the soup→⑤ Serve into bowls
What to buy
Meat
Vegetables
Seasonings & dry goods
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How to make it
1
Layer the napa cabbage and pork
- Peel off the napa cabbage leaves one by one, wash with water, and pat dry
- Put 1 cabbage leaf on a cutting board, and spread 1–2 slices of pork on top to cover the whole leaf
- Keep stacking cabbage, pork, and so on, to make one stack of 4–5 cabbage leaves. Put cabbage on the very top
- Make 2–3 more stacks the same way
How to tell it's doneAll the cabbage and pork are used, making 3–4 stacks.
2
Cut 5 cm wide
- Hold a stack down on the cutting board with your hand and cut with a knife 5 cm wide
- Line up the cut pieces side by side so they don't fall apart
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
How to tell it's doneAll the stacks are cut, and you can see stripes of cabbage and meat on the cut sides.
3
Stand them up in the pot
- In a clay pot (or a deep pot about 20 cm across), stand the pieces up cut side facing up, packing them in a circle from the outside in
- Pack them in tightly until there are no gaps. Fill the middle too
How to tell it's doneLooking from above, the stripes fill the whole pot. They don't fall over when you let go.
4
Add the soup and simmer
- In a measuring cup, mix 400 ml water, 2 tsp dashi granules, 2 tbsp sake, 1 tbsp soy sauce, 1/2 tsp salt and 1 tsp ginger
- Gently pour it in from the edge of the pot
- Put on the lid and heat on medium. When it boils, simmer on medium-low heat about 15 min
How to tell it's doneThe white parts of the cabbage are see-through and soft when you press with chopsticks. Lift 1 slice of pork from the middle: no pink parts.
Be carefulIf it looks like it will boil over, slide the lid open a little. The clay pot gets hot, so always use pot holders when you touch it.
5
Serve and eat
- Serve cabbage and meat with the soup into small bowls
- You can eat it as is. If it needs more flavor, pour on ponzu
ReadyThe stripes of cabbage and meat stay even in your bowl.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
They fell over and fell apart in the potThey were packed too loosely. Next time, pack them tightly in step 3 until there are no gaps. If there are extra, put them in another pot.
The cabbage stems are hardIt did not simmer long enough. Put the lid on and add 5 min at a time.
The soup is wateryWater came out of the cabbage. Pour ponzu on after serving, or add a pinch of salt and taste.
Not much soup left, or it might burnIt boiled down. Add 100 ml water and a pinch of salt.
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