Tomato Hot Pot
Thick and creamy tomato hot pot, chock full of vegetables and sausages.
20 minutes
299kcal
1.0g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut the chicken thigh into bite-size pieces, and the cabbage into large chunks. Divide the onion into 1 cm (1/2 in.) half circles. Cut the eringi mushrooms in half and into wedges, then divide the shimeji mushrooms into bunches. Cut the carrot into 5 mm (1/4 in.) thick rounds, and break apart the broccoli as well.
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Mix and heat (A) in a pot. When it comes to a boil, begin adding in the ingredients in order of hardest to softest.
Cooking Basics
Cabbage - roughly chopped
Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.
Carrots - rounds
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
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