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Italian Flavored Tomato Nabe (Hotpot) cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at different formal situations perhaps. I am certain you will see lots of people who just like the Italian Flavored Tomato Nabe (Hotpot) dishes which you make.

Alright, don’t linger, let’s practice this italian flavored tomato nabe (hotpot) formula with 21 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 12 tips. You should shell out a while on this, so the resulting food could be perfect.

Composition for Italian Flavored Tomato Nabe (Hotpot):

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

Italian Flavored Tomato Nabe (Hotpot) process:

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.

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