Italian Fusion Tomato Hot Pot

Italian Fusion Tomato Hot Pot

Chicken and vegetables cooked in a tomato based hot pot. The basil and cream cheese toppings boosts the umami.


Hot Pot Contents
Chicken thigh meat
180 g
Shimeji mushrooms
1/2 pack
Japanese leek
Chinese cabbage
3 slices
Soup Broth
Olive oil
2 tablespoons
3 to 4 cloves
White wine
3 tablespoons
☆Canned whole tomatoes
1 can
3 cups - 600 ml
☆consomme bouillon cubes
☆Bay leaves
1 leaf
☆Oyster sauce
1 teaspoon
1 tablespoon
★Salt, black pepper
to taste
●Basil leaves
about 20 leaves
●Cream cheese
3 (18 g x 3)


1. Cut the chicken in bite sized pieces. Slice the onion to 2 cm thick. Cut the Japanese leek diagonally. Cut the Chinese cabbage into 5 cm wide. Chop the garlic finely. Shred the shimeji mushrooms and tear the basil leaves with your hands.
2. Add the olive oil and garlic from step 1 in a thick-bottomed pot over low heat, and cook until fragrant.
3. When fragrant, add the onion from Step 1 and sauté.
4. When the onion has wilted, add the chicken thigh from Step 1. Add white wine and evaporate the alcohol.
5. When the chicken from Step 4 changes color, add the ☆ ingredients and heat over medium heat. When it boils...
6. Simmer in low-medium heat for 10 to 15 minutes.
7. Check the taste and adjust with the ★ seasonings.
8. Add the Chinese cabbage, shimeji mushrooms and Japanese leek from Step 1 and continue simmering for another 10 minutes. When the Chinese cabbage and Japanese leek have wilted, taste again and adjust with ★ seasonings.
9. Add the basil leaves and cream cheese, let the pot come to a boil, and it's done.
10. Serve the pot at the dinner table.

Story Behind this Recipe

The tomato giblet hot pot I had a restaurant was so delicious, so I wanted to create an Italian version of it.