Go Back

Mille Feuille Nabe (Thousand Leaves Hot Pot)

Sharon Lam
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 people


  • 2 packs Mizkan Pork Bone and Soy Sauce Nabe
  • 200 g Bean Sprouts
  • 1 head Napa Cabbage separate each leaf
  • 500 g Shabu Pork Collar / Beef
  • 200 g spinach or baby spinach leaves only
  • 100 g Shimeiji mushrooms ends removed
  • 4 pcs shiitake mushrooms stem removed
  • 1 small carrot sliced

Dipping Sauce (per pax)

  • 3 tbsp Mizkan Sesame Sauce with Roasted Nuts
  • 1 pcs chilli padi minced (optional)
  • 1 tsp chopped spring onions


  • Place the bean sprouts on the base of the pot.
  • Lay spinach leaves on top of cabbage leaf.
  • Place shabu pork/beef on top of spinach.
  • Then place another piece of cabbage leaf on top. Continue doing so until you have 5 layers of cabbage leaves.
  • Slice the stacked cabbage layers into 3 portions. Then place it standing along the sides of the pot. 
  • Continue layering and portioning until the pot is almost filled, leaving a space in the middle for the mushrooms.
  • Place the shimeiji mushrooms in the reserved space, top with shiitake mushrooms and sliced carrot.
  • Pour in 2 packs of Mizkan Pork Bone and Soy Sauce Nabe and bring to boil over medium-high heat.
  • Once boiling, reduce heat to low and allow to simmer for 15 minutes.
  • Meanwhile, make the dipping sauce by mixing all the ingredients for dipping sauce in a bowl.
  • Serve immediately with dipping sauce.


You can omit beansprouts if you aren't too keen on it or line the base of the pan with extra napa cabbage. Serve it with a bowl of rice or noodles.
Keyword 30 mins, asian, easy, hotpot, mizkan, soup