Cut the chicken and cabbage into bite-sized pieces. Cut the daikon radish and carrot into quarters, the slice thinly. Cut the onion into wedges. Slice the leek on the diagonal. Take the root end off the shimeji mushrooms and shred with your hands.
Put the hot pot earthenware pot on medium heat with the olive oil. Add the chicken, carrot, daikon radish, onion and soup cube in that order, and stir fry.
When the meat changes color, add the bay leaves, canned tomato, mentsuyu sauce and water, and bring to a boil.
When it comes to a boil, remove the bay leaves and lower the heat. Add the udon noodles, cabbage, shimeji mushrooms and leek in that order, put on the lid and simmer.
When the cabbage is tender, add the pizza cheese and replace the lid. It's done when the cheese has melted. Add some chopped parsley or dried parsley powder to taste.
Story Behind this Recipe
Tomato hot pots are all the rage right now, so I tried making my own version.
It's 3 servings so please use a large pot. Be careful not to let the contents of the pot stick to the bottom - watch the flame and don't overcook! If you don't have cabbage, use Chinese cabbage instead. I used soup stock cubes and 3x concentrate mentsuyu sauce this time.