Comforting and stunning! This Beef Hot Pot Mille Feuille Nabe (Japanese-style layered hot pot) is surprisingly simple with just 5 main ingredients. Thinly sliced beef and napa cabbage are layered and simmered in a savory broth, and paired with the best hot pot sauce. It’s cozy, nourishing, and perfect for sharing.
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This easy beef hot pot is perfect for any night of the week, ready in under 30 minutes with just 5 ingredients. It’s healthy, flavorful, and makes an impressive yet fuss-free meal for guests.
If you love this, then you need to check out Beef Bulgogi Bowls, Beef and Onion Stir Fry, Garlic Miso Chicken, or my favorite 6-ingredient One Pot Chicken and Rice.
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Ingredients and Substitutions
- Beef slices → Use thinly sliced pork, chicken thigh, or firm tofu for a vegetarian option.
- Napa cabbage → Try savoy cabbage or regular green cabbage, thinly sliced.
- Shimeji mushrooms → Use enoki, shiitake, or oyster mushrooms.
- Chicken broth → Swap with vegetable or beef broth.Shiro dashi → Use soy sauce with a dash of mirin or a splash of fish sauce for umami.
See recipe card for quantities.
How to make beef hot pot at home
Mille Feuille Nabe (beef hot pot) is easy to make.
- Step 1: Prepare the Layers: Cut napa cabbage leaves and beef slices into roughly equal sizes. Take one cabbage leaf, place a slice of beef on top, and continue layering until you’ve used them all. Stack 4 layers high, then slice the layered stack into 2- to 3-inch sections.
- Step 2: Arrange in Pot: In a large shallow pot (a shallow, wide pot works best), arrange the cut sections upright in a circular pattern, tightly packed. Tuck in mushrooms in the middle.
- Step 3: Add Broth: Pour in chicken broth and Shiro dashi, gently covering the base of the pot—no need to submerge the layers fully, just enough to steam and simmer.
- Step 4: Cook the Beef Hot Pot: Cover and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook for 15 - 20 minutes until the cabbage is tender and the beef is fully cooked.
- Step 5: Make the hot pot sauce: While the hot pot simmers, mix all sauce ingredients in a small bowl until smooth and well combined. Taste and adjust seasoning as needed.
- Step 6: Serve: Carefully ladle the hot pot into individual bowls and serve with the dipping sauce on the side. Best enjoyed with rice, noodles or by itself!
Variations
- Want extra umami? Add a few slices of ginger or dried kombu to the broth.
- Swap beef for pork belly slices if preferred.
- Make it spicy: Add a spoon of chili crisp directly into the broth.
Equipment
- Our Place, or traditionally in Japan, people use DONABE (clay pot)
- Knife
- Cutting board
How to store and reheat
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simmer gently on the stovetop until warmed through. You can also microwave it in a heat-safe bowl, covered, for 2–3 minutes. Add a splash of broth or water if needed to loosen the soup.
Top tips for success
- Use thinly sliced beef: Shabu shabu or sukiyaki beef cooks quickly and layers perfectly with napa cabbage for even cooking and beautiful presentation. I got mine from Costco.
- Pack the pot tightly: Arrange the cabbage and beef rolls snugly upright in the pot. This helps everything cook evenly and keeps the layers intact.
- Feel free to add tofu, udon noodles, or extra veggies like carrots or spinach for variety and extra nutrients.
Beef Hot Pot - FAQs
Yes! You can assemble the layered cabbage and beef in the pot a few hours ahead and store it in the fridge. When you’re ready to eat, simply add the broth and simmer. The dipping sauce can also be made in advance and kept chilled for up to 3 days.
Thinly sliced ribeye, chuck roll, or brisket are ideal for hot pot. Look for “shabu shabu” or “sukiyaki” beef at Asian grocery stores or buy whole cuts and freeze slightly before slicing thinly at home.
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5 ingredient Beef Hot Pot (Mille Feuille Nabe)
Ingredients
Equipment
Method
- Prepare the Layers: Cut napa cabbage leaves and beef slices into roughly equal sizes. Take one cabbage leaf, place a slice of beef on top, and continue layering until you’ve used them all. Stack 4 layers high, then slice the layered stack into 2- to 3-inch sections.
- Arrange in Pot: In a large shallow pot (a shallow, wide pot works best), arrange the cut sections upright in a circular pattern, tightly packed. Tuck in mushrooms in the middle.
- Add Broth: Pour in chicken broth and Shiro dashi, gently covering the base of the pot—no need to submerge the layers fully, just enough to steam and simmer.
- Cook the Beef Hot Pot: Cover and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook for 15 - 20 minutes until the cabbage is tender and the beef is fully cooked.
- Make the hot pot sauce: While the hot pot simmers, mix all sauce ingredients in a small bowl until smooth and well combined. Taste and adjust seasoning as needed.
- Serve: Carefully ladle the hot pot into individual bowls and serve with the dipping sauce on the side. Best enjoyed with rice, noodles or by itself.
Notes
- Use thinly sliced beef: Shabu shabu or sukiyaki beef cooks quickly and layers perfectly with napa cabbage for even cooking and beautiful presentation. I got mine from Costco.
-
Pack the pot tightly: Arrange the cabbage and beef rolls snugly upright in the pot. This helps everything cook evenly and keeps the layers intact.
- Add tofu, udon noodles, or extra veggies like carrots, or spinach for variety and extra nutrients.
Carmen Spillette says
Love this recipe!