If you love hot pot but want something a little easier and extra cozy, this Rice Cooker 1000 Layer Hotpot is such a fun way to make it at home. Thin slices of hot pot beef are layered between pieces of napa cabbage, tightly packed into a rice cooker, and simmered in a flavorful tomato hot pot broth. The alternating cabbage and beef create the beautiful “1000 layer” effect while also making sure you get a little bit of everything in every bite.

This dish is inspired by mille feuille nabe, a Japanese hot pot made by layering napa cabbage and thinly sliced meat. It’s traditionally arranged in a pot and cooked on the stovetop, but I love making my version directly in the rice cooker. There’s no need to watch a pot on the stove, and the rice cooker keeps everything bubbling away until the cabbage is tender and the beef is perfectly cooked.

Instead of the more traditional sukiyaki style broth, I use my favorite Haidilao Tomato Hot Pot Base. The tomato broth is savory, slightly tangy, and packed with umami, and the napa cabbage soaks up so much of that flavor as it cooks. I also add enoki mushrooms, shimeji mushrooms, and vermicelli noodles to turn the hot pot into a complete meal. The noodles absorb all that concentrated tomato and beef broth and might honestly be one of my favorite parts.

You’ll love this easy rice cooker hot pot recipe because it looks impressive without requiring much actual cooking. Most of the work is simply stacking and arranging the ingredients. It’s warm, comforting, customizable, and perfect for a cozy dinner at home. Serve it straight from the rice cooker with green onions and sesame seeds on top, plus sesame sauce and chili oil on the side for dipping.

Ingredients

Napa cabbage: This is the foundation of the 1000 layer hotpot. Napa cabbage becomes tender and slightly sweet as it cooks while soaking up all of the tomato hot pot broth. Its large leaves also make it ideal for stacking with the beef.

Thinly sliced beef: Look for beef labeled hot pot beef, shabu shabu beef, or thinly sliced beef at an Asian grocery store. Because it’s sliced so thin, it cooks quickly between the layers of cabbage and adds richness to the broth.

Enoki mushrooms: Enoki mushrooms have long, thin stems and a delicate texture. I love tucking clusters into the hot pot for another texture that pairs really well with the tender cabbage and beef.

Shimeji mushrooms: These small mushrooms have a slightly firmer, meatier bite than enoki mushrooms and add extra umami to the broth.

Vermicelli noodles: Vermicelli noodles soak up the tomato hot pot broth as they cook. Depending on the type you buy, you may want to soak them first so they soften evenly in the rice cooker.

Haidilao Tomato Hot Pot Base: This is my shortcut to an incredibly flavorful broth. Instead of making a broth from scratch or using a traditional sukiyaki base, the tomato hot pot soup base gives the dish a savory, tangy and umami rich flavor.

Water: Water dilutes the concentrated hot pot base and creates enough broth to cook the cabbage, beef, mushrooms and noodles.

Salt: Add this to taste after the broth has cooked. Hot pot bases can already contain quite a bit of seasoning, so taste before adding more.

Toppings

Green onions: Freshly sliced green onions add color and a fresh onion flavor to the rich broth.

Sesame seeds: A sprinkle of sesame seeds adds a subtle nuttiness and makes the finished hot pot even prettier.

For Dipping

Sesame sauce: Creamy, nutty sesame sauce is perfect for dipping pieces of beef and cabbage.

Chili oil: Add as little or as much as you’d like for extra heat. You can also mix chili oil directly into your sesame dipping sauce.

Ingredient Substitutions

• Beef: Substitute thinly sliced pork belly, pork shoulder, lamb, or another hot pot style meat.
• Haidilao tomato hot pot base: Use another brand of tomato hot pot soup base or your favorite hot pot broth concentrate.
• Vermicelli noodles: Swap them for glass noodles, mung bean noodles, shirataki noodles, udon, or another noodle that works well in soup.
• Mushrooms: Substitute oyster mushrooms, shiitake mushrooms, or additional shimeji mushrooms.
• Sesame sauce: Try ponzu for a lighter, tangier dipping sauce.
• Chili oil: Use chili crisp or your favorite spicy hot pot dipping sauce instead.

Frequently Asked Questions

What is 1000 layer hotpot?

1000 layer hotpot refers to the beautiful layers created by alternating napa cabbage leaves with thinly sliced meat and arranging them tightly together in a pot. It’s inspired by Japanese mille feuille nabe, with “mille feuille” referring to the many layers.

Can you really make hot pot in a rice cooker?

Yes! A rice cooker is an easy way to simmer the broth and cook the ingredients without keeping a pot on the stovetop. Rice cookers vary significantly, though, so you’ll want to use a setting that maintains a steady simmer and make sure your particular rice cooker is designed to cook soups or similar liquid based dishes.

What kind of beef should I use for 1000 layer hotpot?

Use very thinly sliced hot pot beef. You can usually find packages of pre sliced beef in the refrigerated or frozen section of Asian grocery stores. Shabu shabu or sukiyaki style beef can also work.

Do I need to cook the beef before adding it?

No. The beef goes into the rice cooker raw between the layers of napa cabbage. Because it’s sliced extremely thin, it cooks quickly in the simmering broth. Make sure the beef is fully cooked before eating.

Why use tomato hot pot base?

I love the combination of beef, napa cabbage and tomato broth. Haidilao’s tomato hot pot base makes it incredibly easy because the soup base is already packed with flavor. The cabbage releases liquid as it cooks and absorbs the savory tomato broth at the same time.

Do I need to soak the vermicelli noodles?

It depends on the type of vermicelli you’re using. For dried glass or bean thread noodles, soaking them in water first can help them soften more evenly and prevents them from absorbing too much broth during cooking. Follow the package directions for your particular noodles.

How do you arrange the napa cabbage and beef?

Lay out a napa cabbage leaf and place a slice or layer of beef on top. Continue alternating cabbage and beef to create a stack. Cut the stack crosswise into sections roughly the height of your rice cooker pot, then arrange the pieces upright and tightly together.

Can I make this without a rice cooker?

Absolutely. Arrange everything in a wide pot or Dutch oven and simmer it covered on the stovetop until the cabbage is tender and the beef is completely cooked.

What do you serve with 1000 layer hotpot?

I like serving mine with sesame dipping sauce and chili oil. Since the hot pot already contains beef, vegetables, mushrooms and noodles, it’s filling enough to serve as a complete meal.