Italian Flavored Tomato Nabe (Hotpot)
Italian Flavored Tomato Nabe (Hotpot)

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, italian flavored tomato nabe (hotpot). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Italian Flavored Tomato Nabe (Hotpot) is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Italian Flavored Tomato Nabe (Hotpot) is something which I have loved my whole life.

Great recipe for Italian Flavored Tomato Nabe (Hotpot). I gave tomato hotpot an Italian twist. My husband and many guests that have tried it love this recipe.

To get started with this particular recipe, we must prepare a few ingredients. You can have italian flavored tomato nabe (hotpot) using 21 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Italian Flavored Tomato Nabe (Hotpot):
  1. Get 1 can Canned whole tomatoes ●
  2. Get 4 tbsp Tomato ketchup ●
  3. Prepare 1 tbsp Olive oil ●
  4. Prepare 2 clove Garlic ●
  5. Get 3 slice Bacon ●
  6. Make ready 1/2 Onion ●
  7. Make ready 2 tbsp Red wine ●
  8. Take 1 tbsp Soup stock granules ●
  9. Prepare 1 to 2 leaves Bay leaf
  10. Take 300 ml Water ●
  11. Make ready 1 Potato
  12. Make ready 4 Wiener sausages
  13. Make ready 1/8 Cabbage
  14. Prepare 1/2 each Carrot, onion, shimeji mushrooms
  15. Make ready 1/2 bunch Spinach
  16. Get 6 florets Broccoli
  17. Take 200 grams Chicken thigh meat
  18. Take To finish:
  19. Take 60 grams Pizza cheese ●
  20. Prepare 1 Basil leaves (dried is ok)
  21. Get 1 Parmesan cheese

See recipes for Pork & Cabbage Miso Nabe (Hot Pot) too. Chanko nabe is a hot pot delicacy prepared and eaten by sumo wrestlers. The seasonings are added to the dashi itself, and ingredients like meat, fish, and vegetables are stewed together in large quantities. Also called the Tonyu Nabe, one of the key ingredients for this hot pot is soy milk, which is used as the main flavoring to the base of dashi broth.

Instructions to make Italian Flavored Tomato Nabe (Hotpot):
  1. Slice the garlic thinly. Shred up the bacon. Make diagonal cuts into the wiener sausages. Slice the carrots, and optionally cut them out with decorative cutters.
  2. Slice the onion thinly. Divide the broccoli into florets, and make cutouts out of the stems. Cut up the rest of the vegetables into easy to eat pieces.
  3. The potato, carrot and broccoli stems are tougher so put them in a heatproof container with 2 tablespoons of water, cover with plastic film and microwave for about 3 minutes.
  4. Sauté the garlic and bacon in olive oil in a pot over low heat. When the bacon exudes fat, add the onion and keep sautéeing.
  5. When the onion has wilted and started to brown, add the red wine and the canned tomatoes, crushing the latter. Add the water and bay leaf and raise the heat to high.
  6. Add the soup stock and ketchup, stir to dissolve and then add the prepped solid ingredients. Cover with a lid. When it comes to a boil lower the heat to medium and cook for 5 minutes.
  7. Take the lid off and add the pizza cheese and optional dried basil. Put the lid back on, cook for another 5 minutes and it's done.
  8. As long as you follow the ● ingredient amounts, you can add whatever else you like. Adding Parmesan cheese and black pepper to your plate is delicious too.
  9. A "shime" or finish for the hotpot idea - pasta. Simmer the leftover soup to reduce it, and add firm cooked pasta. Season with ketchup and a little salt and pepper. Serve with Parmesan cheese.
  10. Another finish for the hotpot is risotto. Mix the soup and cooked rice together, put into an ovenproof dish, top with pizza cheese, panko, ketchup and mayonnaise in layers, and bake until browned.
  11. Another "shime" or finish for the hotpot idea - rissotto with egg. Add cooked rice to soup and bring to a boil. Add an egg per serving and stir. Stop cooking when the egg is soft set.
  12. Another "shime" or finish for the hotpot idea - Italian flavored udon noodles. Heat up the leftover hotpot ingredients with frozen udon noodles. When the noodles have loosened up, add cheese and beaten egg, put on a lid and cook until the egg is soft set. Eat the noodles while mixing them with the egg.

Vegetables such as napa cabbage, leafy green vegetables, and thinly sliced pork are then added to cook in the hot pot and dipped in the ponzu sauce to enjoy. If you're a fan of hot pot, you're gonna love this flavor. Lays nails the spices and tastes in this chip, which comes very close to replicating the savory, spicy, and numbing notes of the entire. The chef who brought you Takumi, the Japanese restaurant in Kapolei, has established a beachhead in ʻEwa. Japanese-trained Victor Jian is the talent behind Shinpachi Nabe, a full-service tableside hotpot restaurant has taken over the space next to Buffalo Wild Wings at Laulani Village.

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