Kurumicooks Japanese Cooking | How to make an Easy Delicous Japanese Tomato Hotpot (トマト鍋)

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + miso

Vegetable broth offers a lighter option, while miso provides umami.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh adds protein and texture, while beans are budget-friendly.

seafood

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola oil is economical.

Peel the carrot, halve and slice into large matchsticks.

Cut the mushroom in half and slice.

Rinse and halve the cabbage, then cut out the stalk and cut into bite-sized pieces.

Peel, halve and slice the onion and the potatoes.

Quarter the tomato and halve any large broccoli florets.

Cut the chicken into bite-sized pieces.

Heat the vegetable oil in a casserole or large saucepan.

Add the chicken and fry over medium heat for 1-2 minutes.

Add the potato and fry for another minute, then add 300 ml of water, the tinned tomatoes, the sake, and the bouillon powder/vegetable stock cube. Bring to the boil while stirring well.

Add the remaining vegetables and season with salt and pepper.

Simmer for 15-20 minutes.

Lastly, add the tomato quarters and your tomato hotpot is ready.

Serve with a bowl of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens