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Japanese Tomato Hotpot.

Updated: Sep 30, 2021


Japanese tomato hotpot nabe with chicken potato broccoli and cabbage served in a Le Creuset orange cast iron crockpot by kurumicooks healthy easy to make delicious Japanese Asian and Fusion cooking for your kitchen.

My latest recipe is a modern take on the traditional Japanese hotpot, which in Japanese, we call Nabe.

In many Japanese homes, a nabe dish is cooked over a portable gas cooker on the kitchen table - it's a very communal food that people share, add more raw food to the pot, cook and share again. (Of course, you can always cook this on your hob as well as I did in the Youtube tutorial!)

Unlike a western stew dish, Japanese nabe tend to be quite light and definitely a lot quicker to prepare - this recipe takes around 30-35 mins from prep to plate, so it's ready in literally no time at all.

I used chicken breast in this recipe, but you could use chicken thigh or no meat at all, if you prefer, and just use more vegetables. Either way, you end up with a great tasting, healthy stew, (sorry, make that nabe!)


If you want to try this recipe out, you can find the Youtube tutorial by clicking Japanese Tomato Hotpot or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX


If you would like to check out another Japanese nabe hotpot, why not try my Red Miso and Udon Hotpot?

 

Japanese Tomato Hotpot

ingredients:

(makes 2 servings)


60g carrot

1 king oyster mushroom

1/2 sweet pointed cabbage

1 onion

130g potato

1 fresh small tomato

4 broccoli florets

300g boneless chicken breast or thigh


1 tin of tomatoes (400g)

300ml water

3 tbsp Japanese cooking sake or white wine

1 tbsp, bouillon powder or vegetable stock cube


1 tbsp veg oil

 

how to:


peel the carrot, halve & slice into large matchsticks


cut the mushroom in half and slice


rinse & halve the cabbage, then cut out the stalk & cut into bite sized pieces


peel, halve & slice the onion and the potatoes


quarter the tomato


halve any large broccoli florets


cut the chicken into bite sized pieces


heat the oil in a pot, add the chicken pieces and fry lightly


add the potato and fry, then add the tinned tomatoes, water (300ml), sake & bouillon. bring to the boil while strring well


add the remaining vegetables and the salt & pepper


simmer for 15-20 mins until the chicken is cooked


lastly add the tomato quarters and simmer for 1-2 mins


your tomato hotpot is ready.


serve with freshly made rice of your choice

 

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