Easy and Light Tomato Hot Pot
When tomato hot pot was getting popular, I tried it with a store-bought stock, but it was too sweet and I didn't like it. So I created my own.
Potatoes burn at the bottom of the pot, so be careful. Recipe by Kazukun mama
Ingredients
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2 can Canned tomatoes
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800 ml Water
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1 1/2 tsp Salt
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2 tsp Sugar
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3 Soup stock cubes (consomme, etc)
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1 tbsp White wine (or sake)
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2 clove Grated garlic
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3 tbsp Ketchup
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1 tbsp Japanese Worcestershire-style sauce
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1 Bay leaf
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1 dash Basil (powdered)
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Ingredients (your favourite ingredients)
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1/2 Cabbage
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200 grams Thinly sliced pork loin
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2 Onions
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2 medium Potatoes
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1 pack King oyster mushrooms
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1 pack Shimeji mushrooms
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1 bag Enoki mushrooms
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1 Carrot
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1/2 bunch Broccoli
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1 1/2 bags Wiener sausages
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2 Eggplants
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1/2 bunch Spinach
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Pasta to finish
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300 grams Cooked pasta
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150 grams Easy melting cheese
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Risotto to finish
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3 bowls Plain cooked rice
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2 Eggs
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150 grams Easy melting cheese
Cooking Instructions
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1
Prepare the vegetables. Cut the potatoes into 5 mm slices, and separate the broccoli into florets. Parboil both until they are a bit firm.
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2
Chop the vegetables to your liking. E.g. cabbage (roughly chopped), onions (wedges), mushrooms (small clumps), carrot (5 mm slices).
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3
Add all the soup ingredients into a pot.
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4
Add carrot, and turn on the heat. When it starts to boil, add the onions as well.
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5
Simmer for 2 ~ 3 minutes, and add the cabbage, and mushrooms.
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6
When cooked through, add the remaining ingredients. When the colour of the meat has changed, it's done.
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7
Make pasta or risotto, whichever you like to finish.
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8
If the soup is reduced, add hot water, consomme powder, ketchup, salt and pepper, and adjust the flavour.
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9
I made pasta this time.
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10
It was also tasty to add the eggplants and spinach.
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11
Roughly chop the eggplants and briefly sauté with olive oil in advance. Parboil the spinach.
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12
I made risotto this time.
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