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Alright, don’t linger, let’s course of action this simmered udon noodle hot pot with melting cheese and tomato formula with 15 substances which are definitely easy to obtain, and we have to process them at the very least through 5 ways. You should commit a while on this, so the resulting food could be perfect.

Composition of Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:

1. Make ready 3 for packs Udon noodles
2. You need 1 - Chicken breast meat (or thigh meat)
3. You need 5 cm Daikon radish
4. Take 5 cm - Carrot
5. Get 1 - Onion (small)
6. Require 1/4 - Cabbage
7. Make ready 1 stalk for Japanese leek
8. Prepare 1/2 for pack Shimeji mushrooms
9. Prepare 1 tbsp - Olive oil
10. Give 1 - cube Soup stock cube
11. Take 2 of Bay leaves
12. Make ready 1 can - Canned crush tomatoes
13. Provide 50 ml for Mentsuyu (3x concentrate)
14. Provide 500 ml - Water
15. Make ready 2 tbsp - Pizza cheese

Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato making process:

1. Cut the chicken and cabbage into bite-sized pieces. Cut the daikon radish and carrot into quarters, the slice thinly. Cut the onion into wedges. Slice the leek on the diagonal. Take the root end off the shimeji mushrooms and shred with your hands.
2. Put the hot pot earthenware pot on medium heat with the olive oil. Add the chicken, carrot, daikon radish, onion and soup cube in that order, and stir fry.
3. When the meat changes color, add the bay leaves, canned tomato, mentsuyu sauce and water, and bring to a boil.
4. When it comes to a boil, remove the bay leaves and lower the heat. Add the udon noodles, cabbage, shimeji mushrooms and leek in that order, put on the lid and simmer.
5. When the cabbage is tender, add the pizza cheese and replace the lid. It's done when the cheese has melted. Add some chopped parsley or dried parsley powder to taste.

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