Shin's Vegetable Salad Hot Pot

Name: Shin's Vegetable Salad Hot Pot
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Kabocha squash; 8 Baby carrots; 1 bunch Komatsuna; 12 Baby corns; 12 Shallots; 1/2 bunch Cauliflower; 1 stalk Celery; 12 Brussels sprouts; 4 slice Bacon; 1200 ml Chicken soup stock (store bought is fine); 1 Bay leaf; 2 tbsp White wine; 1 tsp Salt; 1 Grainy mustard, to taste; 1 Coarsely ground black pepper, as needed

cookpad.japan @cookpad_jp

This is still a hot pot meal. If possible, make it in an earthenware pot. The warm veggies will taste even better when garnished with grainy mustard and/or coarsely ground black pepper.
Using consommé soup stock instead of chicken soup stock should work too. For 4 servings. Recipe by shin.

cookpad.japan @cookpad_jp

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Ingredients

4 servings

150 gramsKabocha squash
8Baby carrots
1 bunchKomatsuna
12Baby corns
12Shallots
1/2 bunchCauliflower
1 stalkCelery
12Brussels sprouts
4 sliceBacon
1200 mlChicken soup stock (store bought is fine)
1Bay leaf
2 tbspWhite wine
1 tspSalt
1Grainy mustard, to taste
1Coarsely ground black pepper, as needed

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Steps

1

Parboil the baby corn and baby carrots. Cook the komatsuna in boiling salt water and drain. Tie them into a couple of bunches.
2

Cut the kabocha peel off in random places but not removing entirely or it won't keep it's shape later in the soup. Cut into thin wedges, and heat in the microwave.
3

Peel the shallots. Remove the strings from the celery stem and cut to 4 to 5 cm length pieces. Make a crisscross cut in the brussels sprout roots, tear the cauliflower into small clumps and parboil.
4

Add the bay leaf to the soup and bring to a boil. Add the 4 slices of bacon, white wine, and salt to season.
5

Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.