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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 resources that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could be offered at several formal occasions also. 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 materials which are definitely easy to obtain, and we have to process them at the very least through 12 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients Italian Flavored Tomato Nabe (Hotpot):

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

Italian Flavored Tomato Nabe (Hotpot) making 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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