Tomato Hot Pot

Tomato Hot Pot

Thick and creamy tomato hot pot, chock full of vegetables and sausages.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


4 links

1/4 head

1 bulb

1 package


1/2 head


1 pouch

75 ml (2-1/2 oz.)

400 ml (1-3/4 US cups)


  1. 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.
  2. 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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