Daikon Mille Feuille Nabe
A Comforting, Light, and Flavorful Japanese Hot Pot Recipe
Hot pot season is in full swing, and if you’re looking for a unique yet simple recipe, this Daikon Mille Feuille Nabe is a must-try!
Unlike the classic Mille Feuille Nabe, which is made with nappa cabbage (recipe here), this version uses thinly sliced daikon radish layered with pork belly, all simmered in a savory chicken-based broth.
The result? Tender layers of daikon infused with rich umami flavor, balanced with the juicy pork belly - perfect for warming up on a chilly night. To keep the layers neatly in place while cooking, I used bean sprouts as a base and shimeji mushrooms in the ceter to fill, ensuring everything stays intact while simmering.
This dish was a hit with my family, and we enjoyed every last sip of the flavorful broth.
RECIPE
Servings: 4-5
Time: 30 minutes
Ingredients:
1 large daikon radish – Peeled and thinly sliced
1 lb thinly sliced pork belly – Cut in half for easy layering
1 pack shimeji mushrooms – Trimmed
1 pack bean sprouts
1 pack pea sprouts
[ Broth ]
3 cups water
1 & 1/2 tbsp Torigara soup powder (chicken stock granules)
2 tbsp soy sauce
1 tsp sesame oil
salt
My Kitchen Tools:
Japanese Clay Hot Pot (9 gou / 108 fl oz)
Instructions:
Prepare the Ingredients
Peel the daikon and slice it thinly (0.2 inch each) using a knife or a vegetable slicer for even cooking.
Cut the pork belly slices in half (about 4 inch long)
Assemble the Daikon Mille Feuille Layers
Layer the sliced daikon and pork belly alternately to create stacked layers.
Pork belly slices can be tucked in between the layers.
Assemble the Hot Pot
Place the bean sprouts at the bottom of your pot to keep the layers from shifting.
Carefully arrange the daikon-pork layers upright in the pot.
Place the shimeji mushrooms in the center.
Simmer the Nabe
Pour in water, Torigara soup powder, and soy sauce.
Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the daikon is tender.
Finish and Serve
Drizzle with sesame oil for extra fragrance, and sprinkle in some salt
Top with pea sprouts for a fresh contrast.
Tips:
Thin Slices Cook Faster – Use a vegetable slicer to ensure evenly thin daikon slices for quicker cooking. (I wish I had a slicer!)
Make It Spicier – Add chili oil or a spoonful of miso for a richer depth of flavor.
Dipping Sauce Idea – This dish is flavorful enough to eat as is, but I tried dipping in ponzu and it works great for some refreshing taste if you like.
