Mille-Feuille Nabe (Thousand Layers Pot)

After my two times visit to Japan, I got quite a bit of inspiration of Japanese food and cooking. They tend to be very simple, delicate, and of course very tasty. This particular dish (although from the name it is French, means thousand layers) doesn’t take long to prepare, but it takes a little longer to cook. The longer it cooks, the better the taste, especially the soup. Because all the juice from the cabbage and pork is out and mixed together with the dashi.

I also tried two different type of pork belly. One is packed bacon that can be found in supermarket and another one that I bought from the Butcher and she cut it into slices (as thin as she could, but definitely thicker than packed bacon). I find it tastier when it comes from butcher because the pork belly itself has more juice and less smoky taste once it’s cooked.

Total Time: 1-2 hours

Servings: 4


1 bundle          Chinese cabbage

20 slices          Pork Belly

Sauce mix

1 lt.                  Dashi

3 tbsp              Soy sauce

1 tbsp              Mirin

2 tbsp              Sake

5-6 slices         Ginger

Dipping sauce

Ponzu Soy sauce

Chillis (optional)


  • Place cabbage and pokr belly slice one top of another into couple of layers. cut them into 3 parts.

  • Prepare a pot, place the cabbage and pork one side to another. Make sure to fill them nice and tightly. If you don’t have enough cabbage or pork, you can also use mushroom to cover them.
  • Once you mix the sauce, pour them on top of the thousand layers cabbage and pork. Cook them in medium heat for about 1 – 2 hours, cover with a lid.
  • Ready to serve. Eat it with Ponzu soy sauce (lemon soy sauce) and rice.

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