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A mille feuille nabe hot pot recipe.

Mille Feuille Nabe Hot Pot Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    25 mins

  • Cooking

    20 mins

Hot Pot Recipe Video Asian Food Pork Rice or Noodle Vegetable Lunch Dinner Less Than 60 mins

Get the best of soup season and hot pot season with this Mille Feuille Nabe Hot Pot Recipe! It features pork belly, napa cabbage, and an enriched broth.

 

The dish gets its name from the French "Mille-Feuille" (thousand layers) and the Japanese "Nabe", which is used to describe a variety of hot pot dishes. The "thousand" layers in this dish come from the leaves of napa cabbage and thinly sliced pork belly. Layered together and simmered in the broth, the sweetness of the cabbage combines with the richness of the pork belly to make a rich, hearty, and delicious broth.

To boost the umami of the broth, season the cabbage and pork belly with Lee Kum Kee Panda Oyster Sauce. The sweet and umami-packed flavors of the oyster sauce will mesh perfectly with the pork and cabbage, as will the Premium Soy Sauce used to give the broth some additional body and aromatic flavors. Serve this hot pot with a bowl of rice and Chiu Chow Chili Crisp Oil as a spicy condiment for the ultimate hot pot experience! 

What You Will Need

Ingredients

  • 1 head napa cabbage
  • 1 lb. thinly sliced pork belly
  • 12–16 fresh shiso leaves
  • 4 cups low-sodium dashi or chicken broth
  • 1/2 cup enoki mushrooms
  • 1/2 cup shimeji mushrooms
  • 2–3 shiitake mushrooms, scored on top
  • Cooked white rice, for serving

Marinade

  • 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil

Seasoning

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2 tsp. mirin
  • 2 tsp. sake (optional)
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 Tbsp. Lee Kum Kee Minced Ginger
  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling

Made with
Lee Kum Kee products

Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Mix Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Pure Sesame Oil, then rub onto each slice of pork belly. Let marinate while prepping veggies.

  2. Slice napa cabbage into halves lengthwise, then separate the leaves. Layer a cabbage leaf with a pork belly slice on top, and shiso leaves, alternating until you’ve built a full stack. Slice crosswise into 3-inch pieces.

  3. Tightly arrange the sliced stacks upright in a wide pot, forming a flower-like spiral pattern. Nestle the mushrooms in the center.

  4. In a separate bowl, mix broth, Lee Kum Kee Premium Soy Sauce, mirin, sake, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger. Pour over the arranged ingredients until mostly submerged. Cover and simmer on medium heat for 20 minutes, or until everything is tender and juicy.

  5. Drizzle with Chiu Chow Style Chili Crisp Oil before serving. Scoop into bowls and enjoy with hot white rice.

     

    Looking for more ideas for hot pot season? Check out our hot pot recipes page for ideas for other hot pot dishes and dipping sauces!

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