Italian Flavored Tomato Nabe (Hotpot). The point of a hot pot is to easily use up your vegetables, so don't be too stressed if you can't find all the perfect ingredients. Hot pot (also called nabe, nabemono, 鍋) are Japanese soups and stews, served primarily during the cold winter months. And, aside from being the original one pot meal, these warming dishes are the ultimate communal dining experience.

Italian Flavored Tomato Nabe (Hotpot) In China, hot pot has countless. The Birth of the Tomato HotpotThe tomato nabe provides a new, vegetable-rich twist on the traditional dish. Often seasoned Italian-style with olive oil You can add anything you want, and use whatever flavoring or stock takes your fancy.

Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, italian flavored tomato nabe (hotpot). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The point of a hot pot is to easily use up your vegetables, so don't be too stressed if you can't find all the perfect ingredients. Hot pot (also called nabe, nabemono, 鍋) are Japanese soups and stews, served primarily during the cold winter months. And, aside from being the original one pot meal, these warming dishes are the ultimate communal dining experience.

Italian Flavored Tomato Nabe (Hotpot) is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It's appreciated by millions every day. Italian Flavored Tomato Nabe (Hotpot) is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have italian flavored tomato nabe (hotpot) using 21 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Italian Flavored Tomato Nabe (Hotpot):

{Take 1 can of Canned whole tomatoes ●.
{Take 4 tbsp of Tomato ketchup ●.
{Prepare 1 tbsp of Olive oil ●.
{Take 2 clove of Garlic ●.
{Make ready 3 slice of Bacon ●.
{Make ready 1/2 of Onion ●.

{Prepare 2 tbsp of Red wine ●.
{Take 1 tbsp of Soup stock granules ●.
{Prepare 1 of to 2 leaves Bay leaf.
{Get 300 ml of Water ●.
{Get 1 of Potato.
{Take 4 of Wiener sausages.
{Get 1/8 of Cabbage.
{Take 1/2 each of Carrot, onion, shimeji mushrooms.
{Make ready 1/2 bunch of Spinach.
{Make ready 6 of florets Broccoli.
{Take 200 grams of Chicken thigh meat.
{Get of To finish:.
{Take 60 grams of Pizza cheese ●.
{Get 1 of Basil leaves (dried is ok).
{Get 1 of Parmesan cheese.

The culture of nabe is all about enjoying a delicious mix of. Tomato nabe is a hotpot with tomato soup. It may sound unauthentic, but Japanese curiosity helped to Nabe or nabemono is Japanese hot pot. This is a classic Yosenabe recipe made of chicken, seafood Great recipe for Miso-flavored Chanko Nabe (Hot Pot).

Steps to make Italian Flavored Tomato Nabe (Hotpot):

Slice the garlic thinly. Shred up the bacon. Make diagonal cuts into the wiener sausages. Slice the carrots, and optionally cut them out with decorative cutters..
Slice the onion thinly. Divide the broccoli into florets, and make cutouts out of the stems. Cut up the rest of the vegetables into easy to eat pieces..
The potato, carrot and broccoli stems are tougher so put them in a heatproof container with 2 tablespoons of water, cover with plastic film and microwave for about 3 minutes..
Sauté the garlic and bacon in olive oil in a pot over low heat. When the bacon exudes fat, add the onion and keep sautéeing..
When the onion has wilted and started to brown, add the red wine and the canned tomatoes, crushing the latter. Add the water and bay leaf and raise the heat to high..
Add the soup stock and ketchup, stir to dissolve and then add the prepped solid ingredients. Cover with a lid. When it comes to a boil lower the heat to medium and cook for 5 minutes..
Take the lid off and add the pizza cheese and optional dried basil. Put the lid back on, cook for another 5 minutes and it's done..
As long as you follow the ● ingredient amounts, you can add whatever else you like. Adding Parmesan cheese and black pepper to your plate is delicious too..
A "shime" or finish for the hotpot idea - pasta. Simmer the leftover soup to reduce it, and add firm cooked pasta. Season with ketchup and a little salt and pepper. Serve with Parmesan cheese..
Another finish for the hotpot is risotto. Mix the soup and cooked rice together, put into an ovenproof dish, top with pizza cheese, panko, ketchup and mayonnaise in layers, and bake until browned..
Another "shime" or finish for the hotpot idea - rissotto with egg. Add cooked rice to soup and bring to a boil. Add an egg per serving and stir. Stop cooking when the egg is soft set..
Another "shime" or finish for the hotpot idea - Italian flavored udon noodles. Heat up the leftover hotpot ingredients with frozen udon noodles. When the noodles have loosened up, add cheese and beaten egg, put on a lid and cook until the egg is soft set. Eat the noodles while mixing them with the egg..

Like with all nabe cooking, the flavor of the sauce can be adjusted with the broth or Ojiya resembles a risotto in its consistency but unlike the Italian counterpart, there is It was Nabe and Tempura. Nabe is Japanese hot pot cooking. It is one of my favorite ways. Nabemono or simply called nabe, refers to a variety of Japanese hot pot dishes. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as yudōfu and mizutaki, eaten with a dipping sauce (tare) to enjoy the taste of the ingredients themselves; and strongly.

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