Easy and Light Tomato Hot Pot

Name: Easy and Light Tomato Hot Pot
Yield: 6 servings
Cuisine: American
Ingredients: 2 can Canned tomatoes; 800 ml Water; 1 1/2 tsp Salt; 2 tsp Sugar; 3 Soup stock cubes (consomme, etc); 1 tbsp White wine (or sake); 2 clove Grated garlic; 3 tbsp Ketchup; 1 tbsp Japanese Worcestershire-style sauce; 1 Bay leaf; 1 dash Basil (powdered); 1/2 Cabbage; 200 grams Thinly sliced pork loin; 2 Onions; 2 medium Potatoes; 1 pack King oyster mushrooms; 1 pack Shimeji mushrooms; 1 bag Enoki mushrooms; 1 Carrot; 1/2 bunch Broccoli; 1 1/2 bags Wiener sausages; 2 Eggplants; 1/2 bunch Spinach; 300 grams Cooked pasta; 150 grams Easy melting cheese; 3 bowls Plain cooked rice; 2 Eggs; 150 grams Easy melting cheese

cookpad.japan @cookpad_jp

When tomato hot pot was getting popular, I tried it with a store-bought stock, but it was too sweet and I didn't like it. So I created my own.

Potatoes burn at the bottom of the pot, so be careful. Recipe by Kazukun mama

When tomato hot pot was getting popular, I tried it with a store-bought stock, but it was too sweet and I didn't like it. So I created my own.

Potatoes burn at the bottom of the pot, so be careful. Recipe by Kazukun mama

cookpad.japan @cookpad_jp

When tomato hot pot was getting popular, I tried it with a store-bought stock, but it was too sweet and I didn't like it. So I created my own.

Potatoes burn at the bottom of the pot, so be careful. Recipe by Kazukun mama

When tomato hot pot was getting popular, I tried it with a store-bought stock, but it was too sweet and I didn't like it. So I created my own.

Potatoes burn at the bottom of the pot, so be careful. Recipe by Kazukun mama

Saved

Ingredients

6 servings

Soup
2 canCanned tomatoes
800 mlWater
1 1/2 tspSalt
2 tspSugar
3Soup stock cubes (consomme, etc)
1 tbspWhite wine (or sake)
2 cloveGrated garlic
3 tbspKetchup
1 tbspJapanese Worcestershire-style sauce
1Bay leaf
1 dashBasil (powdered)
Ingredients (your favourite ingredients)
1/2Cabbage
200 gramsThinly sliced pork loin
2Onions
2 mediumPotatoes
1pack King oyster mushrooms
1pack Shimeji mushrooms
1 bagEnoki mushrooms
1Carrot
1/2 bunchBroccoli
1 1/2bags Wiener sausages
2Eggplants
1/2 bunchSpinach
Pasta to finish
300 gramsCooked pasta
150 gramsEasy melting cheese
Risotto to finish
3bowls Plain cooked rice
2Eggs
150 gramsEasy melting cheese

Saved

Steps

1

Prepare the vegetables. Cut the potatoes into 5 mm slices, and separate the broccoli into florets. Parboil both until they are a bit firm.
2

Chop the vegetables to your liking. E.g. cabbage (roughly chopped), onions (wedges), mushrooms (small clumps), carrot (5 mm slices).
3

Add all the soup ingredients into a pot.
4

Add carrot, and turn on the heat. When it starts to boil, add the onions as well.
5

Simmer for 2 ~ 3 minutes, and add the cabbage, and mushrooms.
6

When cooked through, add the remaining ingredients. When the colour of the meat has changed, it's done.
7

Make pasta or risotto, whichever you like to finish.
8

If the soup is reduced, add hot water, consomme powder, ketchup, salt and pepper, and adjust the flavour.
9

I made pasta this time.
10

It was also tasty to add the eggplants and spinach.
11

Roughly chop the eggplants and briefly sauté with olive oil in advance. Parboil the spinach.
12

I made risotto this time.