Warm your heart and table with this stunning Mille-Feuille Nabe — a Japanese-style hot pot that’s as beautiful as it is delicious.
Arranged in layered rings that resemble a blooming flower, this dish makes any dinner feel special: perfect for cozy family meals or a romantic night in.

This version uses CJ Prime Shabu Shabu Beef, thinly sliced for easy layering in the pot and quick, even cooking.

What Is Mille-Feuille Nabe?

“Mille-Feuille” means thousand layers — named for the layered appearance of cabbage and meat in the pot. Traditionally made with napa cabbage and thin slices of pork or beef, it cooks in a simple savory broth until tender and aromatic.

While cabbage is the classic base, you can customize your hot pot with seasonal vegetables like mushrooms, greens, or even carrot and daikon slices for added color and nutrition.

Ingredients (Serves 3–4)

• CJ Prime Beef Shabu Shabu (thinly sliced)
  https://cj-prime.com/collections/hot-pot/products/beef-shabu-shabu-1lb-pack

• Napa cabbage (about ½–1 head)

• Mushrooms (shiitake, enoki, or your favorite variety)

• Greens (bok choy, spinach, or kale)

• Broth:

  • Water or dashi stock

  • Soy sauce

  • Mirin or sake (optional)

  • Ginger (optional)

• Green onions for garnish

• Ponzu sauce or dipping sauce (optional but recommended)

How to Make Mille-Feuille Nabe

1. Prepare the Layers

Slice napa cabbage leaves into pieces that match the height of your pot.
Alternate slices of cabbage and CJ Prime Beef Shabu Shabu, stacking them into a beautiful layered rosette shape.
Tuck mushrooms and leafy greens into the center and around the edges for a garden-like presentation.

2. Make the Broth

In a separate bowl, mix water (or dashi stock) with a splash of soy sauce and a touch of mirin or sake. You can also add a few slices of ginger for warmth.
Pour the seasoned broth over the layered pot ingredients just until they are covered.

3. Cook Gently

Cover the pot and bring to a simmer over medium-low heat.
Cook for about 10–15 minutes, or until the meat is fully cooked and vegetables are tender.

4. Serve with Sauce

Serve the hot pot directly at the table, and enjoy with ponzu or your favorite dipping sauce.
Finish with green onions for a fresh touch.

Vegetable Variations

While traditional recipes sometimes use perilla leaves, you can easily substitute with vegetables that add vibrant color and texture:

• Enoki or shiitake mushrooms — add umami and height

• Baby bok choy or spinach — leafy greens for balance

• Carrot or daikon slices — sweetness and crunch

• Bean sprouts — light texture and freshness

These make the layered hot pot look like a blooming flower once arranged in the pot.

Serving Tips

• Serve with a side of steamed rice or udon noodles added to the broth at the end.

• Pair with a citrus-y ponzu dipping sauce to cut through the richness.

• This beautiful hot pot is great for sharing — it’s a warm, sociable meal to enjoy with loved ones.

Why We Love This Recipe

• Beautiful presentation — rich layers make each pot Instagram-worthy

• Simple and customizable — use what you have on hand

• Quick and satisfying — perfect for winter or chilly nights

• Great way to enjoy CJ Prime Shabu Shabu Beef beyond typical hot pot.