Simple Rice Cooker Mille-Feuille Nabe
Tender, melt-in-your-mouth beef or pork is interleaved with sweet, juicy Napa cabbage, all bathed in a light, savory Japanese dashi-soy broth.
Equipment
Ingredients
Main
- 1 head Napa cabbage chopped
- 1 lb Thinly sliced beef or pork (hotpot/shabu-shabu style)
- Tofu blocks, shiitake/enoki mushrooms, extra veggies optional
Broth
- 5 cups Water
- 1/2 cup Japanese tsuyu stock base
Recommended Dipping Sauces
- Ponzu sauce
- Goma dare (Japanese sesame sauce)
- Soy sauce with chili oil
Instructions
- Prep & Stack: Wash the Napa cabbage, separate the leaves, and trim away the thick bottom ends. On a clean work surface, build 7-layer stacks by alternating: cabbage → meat → cabbage → meat → cabbage → meat → cabbage.
- Slice & Pack: Slice each stack into 2- to 3-inch wide bundles. Stand the cut bundles vertically inside the inner rice cooker pot, packing them tightly around the outer edges to form a ring. Fill the center gap with tofu, mushrooms, or extra vegetables.
- Pour Broth & Cook: Pour 5 cups of water and 1/2 cup of Japanese Tsuyu over the arranged ingredients. Close the rice cooker lid, select Quick Cook mode, and cook for 40 minutes.
- Finish & Serve: When the cycle completes, open the lid to reveal the cooked layers. Ladle the tender cabbage, meat, and rich broth into bowls and serve immediately with your favorite dipping sauces or a side of steamed white rice.
Notes
- Pack It Tight: Cabbage shrinks a lot as it steams! Packing the rolls tightly against each other keeps that gorgeous floral pattern intact all the way to the dinner table.
- Dipping Sauces are Everything: The broth itself is light and clean, so serving this with punchy dipping sauces like citrusy ponzu or spicy chili crisp really brings the whole meal to life.
- Zero Stove Cleanup: Just like our other rice cooker favorites, this recipe keeps your stovetop completely clean while delivering authentic Japanese hot pot vibes right at home!