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In French, “Mille-feuille” typically refers to the classic French pastry that consists of thin layers of puff pastry and cream. Today, I'm going to show you a different use of the word from one of the most popular hot pot recipes in Japan: Mille-Feuille Nabe with napa cabbage and thinly sliced pork belly. (The most important thing when making this nabe is to pack the layers tightly! When the napa cabbage is being cooked, it releases water and shrinks.) RECIPE ▶️ justonecookbook.com/mille-feuille