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Japanese Tomato Hotpot

Prep Time:

15 Minutes

Cook Time:

25 Minutes


2 Servings



About the Recipe

If the thought of slow cooking a stew for several hours puts you off, then why not try a Japanese "nabe" for a refreshing change? Unlike a Western stew, a Japanese "nabe" takes no time at all to prepare and more often that not they are cooked at the table in front of friends and family. I used chicken in this recipe but you could dispense with it and make this stew something any vegetarian or vegan diner can enjoy.


60 g carrot

1 king oyster mushroom

1/2 sweet pointed cabbage

1 onion

130g potato

1 tomato

4 brocolli florets

300g boneless chicken breast or thigh

1 tin of tomatoes (400g)

300 ml water

3 tbsp Japanese cooking sake or white win

1 tbsp bouillon or 1 vegetable stock cube

1 tbsp veg oil


peel the carrot, halve and slice into large matchsticks

cut the mshroom in half and slice

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

peel, halve and slice the onion and the potatoes

quarter the tomato

halve any large brocolli florets

cut the chicken into bite sized pieces

heat the veg oil in a casserole or large saucepan. add the chicken and fry over a medium heat for 1 - 2 minutes

add the potato and fry for another minute, then add 300ml of water, the tinned tomatoes, the sake and the bouillon powder/vegetable stock cube. bring to the boil while stirring well

add the remaining vegetables and the salt & pepper

simmer for 15 - 20 minutes. lastly add the tomato quarters and your tomato hotpot is ready

serve with a bowl of rice

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