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rice cooker recipe

Mille-Feuille Nabe in rice cooker

Mille-Feuille Nabe is a cozy Japanese hot pot made by layering napa cabbage and thinly sliced pork like a “mille-feuille,” or thousand layers. When cooked, the layers become tender, juicy, and incredibly comforting. Making it in the rice cooker or multicooker makes the process even easier!
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Cook Time:55 minutes
Course: Main Course
Cuisine: Japanese
Keyword: easy Japanese comfort food, Japanese hot pot recipe, mille feuille nabe, mille-feuille hot pot, multicooker nabe recipe, napa cabbage pork nabe, one pot Japanese meal, pork and napa cabbage recipe, rice cooker nabe, rice cooker recipe, simple hot pot recipe, slow cook nabe
Servings: 2

Equipment

  • 1 Rice cooker

Ingredients

  • 1 napa cabbage
  • 1 lb thinly sliced pork belly or pork shoulder
  • 2 cups dashi stock (or water + 2 tbsp dashi powder)
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake 
  • 1 tbsp dashi powder
  • 1/2 tsp salt (adjust to taste)

Dipping sauce

  • ponzu sauce (soy sauce and lemon)
  • yuzu kosho
  • chili oil
  • sesame oil

Instructions

  • Cut one whole nappa cabbage in fourths (do not cut the stem because that will hold the napa cabbage together
  • Lay one napa cabbage leaf flat.
  • Place a slice of pork on top.
  • Add another napa leaf, then pork, repeating until you have multiple layers (about 10).
  • Press gently to flatten.
  • Cut the layered stack into 2–3 inch wide pieces.
  • Repeat for all 4 nappa cabbage wedge
  • To arrange in the rice cooker, stand the cut stacks upright inside the rice cooker bowl. Pack them snugly so they don’t fall over.
  • For the broth, pour in Water, Dashi, Soy sauce, Mirin, Sake. The liquid should come to about the height of the cabbage. It will release more water as it cooks, so don’t overfill.
  • Close the rice cooker.
  • Select Slow Cook for 45 minutes (ideal for Tiger). If you don’t have slow cook, Use the White Rice cycle once
  • Carefully scoop out the stacks or serve directly from the pot.
  • Enjoy with ponzu, yuzu kosho, or a splash of chili oil.