Tomato Nabe (Hot Pot）
This 20-minute Tomato nabe (Hot Pot) features a rich, creamy tomato broth filled with chicken, sausage, and vegetables, making it a satisfying and comforting meal for a cold evening.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
- ※This recipe uses our 4X concentrate product. Please check the label for the concentration ratio. If you are using our 3X concentrate product, please adjust the amount of cooking liquid or water accordingly.
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 king oyster 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
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.
The base of king oyster mushrooms is somewhat hard and tough, so please use a knife to shave this portion off.
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
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