by

Easy and Light Tomato Hot Pot

Easy and Light Tomato Hot Pot

You can make an easy and delicious hot pot without using store-bought stock.

Ingredients: 5 ~ 6 servings (pot about 31 cm in diameter)

Soup
Canned tomatoes
2 cans
Water
4 cups (800 ml)
Salt
1.5 teaspoons
Sugar
2 teaspoons
Soup stock cubes (consomme, etc)
3
White wine (or sake)
1 tablespoon
Grated garlic
2 cloves
Ketchup
3 tablespoons
Japanese Worcestershire-style sauce
1 tablespoon
Bay leaf
1
Basil (powdered)
A small amount
Ingredients (your favourite ingredients)
Cabbage
1/2
Thinly sliced pork loin
200 g
Onions
2
Potatoes
2 medium
King oyster mushrooms
1 pack
Shimeji mushrooms
1 pack
Enoki mushrooms
1 bag
Carrot
1
Broccoli
1/2 bunch
Wiener sausages
1.5 bags
Eggplants
2
Spinach
1/2 bunch
Pasta to finish
Cooked pasta
300 g
Easy melting cheese
150 g
Risotto to finish
Plain cooked rice
2 - 3 bowls (300 - 450g)
Eggs
2
Easy melting cheese
150 g

Steps

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.
2. Chop the vegetables to your liking. E.g. cabbage (roughly chopped), onions (wedges), mushrooms (small clumps), carrot (5 mm slices).
3. Add all the soup ingredients into a pot.
4. Add carrot, and turn on the heat. When it starts to boil, add the onions as well.
5. Simmer for 2 ~ 3 minutes, and add the cabbage, and mushrooms.
6. When cooked through, add the remaining ingredients. When the colour of the meat has changed, it's done.
7. Make pasta or risotto, whichever you like to finish.
8. If the soup is reduced, add hot water, consomme powder, ketchup, salt and pepper, and adjust the flavour.
9. I made pasta this time.
10. It was also tasty to add the eggplants and spinach.
11. Roughly chop the eggplants and briefly sauté with olive oil in advance. Parboil the spinach.
12. I made risotto this time.

Story Behind this Recipe

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.