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Mille feuille nabe - Japanese meat and cabbage stew

Mille feuille nabe (ミルフィーユ鍋) is the Japanese meat and cabbage stew.

For this recipe I used Chinese cabbage and beef, but if you want a tastier dish I recommend using pork.

I like to dip this dish in ponzu sauce, but you can alternatively use soy sauce.


  • 1 Chinese cabbage

  • 500g beef cut very thin

  • mixed mushrooms (I used enoki, porcini and shiitake)

  • 1 liter dashi broth (or water and granular dashi)

  • 2 tablespoons soy sauce

  • 1 tablespoon sake

  • 1 piece grated ginger

  • ponzu sauce (optional)


  • In a saucepan, bring dashi broth, soy sauce, sake and ginger to the boil. Keep aside.

  • Cut the cabbage into quarters and, from each quarter, divide the leaves. On each individual leaf, arrange the slices of meat. Place another leaf on the meat-covered leaf and repeat the process. Once you have finished the quarter of cabbage, cut it into large slices and place everything in a large and not too high pot, until it is completely filled.

  • Decorate the pot with mushrooms and pour in the hot dashi broth.

  • Bring to the boil, reduce the heat, cover with a lid and cook for 30 minutes.

Mille feuille nabe recipe Cookingwiththehamster
Mille feuille nabe | © Cookingwiththehamster

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