Tomato Nabe (Hot Pot)トマト鍋
When the cold winter winds start to howl, you better believe we’ll be huddling up for warming comfort foods at dinner time.
And there’s nothing better than Japanese hot-pot to combat the cold.
You see, sitting with family and friends around a bubbling hot plate or electric skillet filled with meat, veggies and soup as it bubbles away provides a soothing layer of warmth.
But just wait until you get a taste of this savory sausage, cabbage and mushroom loaded tomato nabe recipe. We’d say that the delicious flavor is the actual antidote to the winter chill!
Well, at least it’s a hearty reminder that no matter how cold it is outside, you can handle chill as long as the soup is on at home!
- 1 lbs boneless and skinless chicken thigh
- 8 small sausages
- ¼ lbs cabbage
- 2 small potato
- 1 pack of shimeji mushrooms
- 3 cups of diced tomatoes
- 3 cups chicken broth
- 1 tsp minced garlic
- Pinch of Parmesan
- Pinch of basil
- Cut chicken and potatoes into bite size pieces. Place diagonal cuts in sausages. Cut the ends of shimeji mushrooms.
- Place broth, minced garlic, potatoes and diced tomatoes in deep pan and set skillet to 470℉.
- Once boiled, add chicken, sausages, cabbage and shimeji mushrooms
- Once complete, serve in bowl and sprinkle Parmesan and basil for preference
WHAT IS HOT POT
Hot pot (also called nabe, nabemono, 鍋) are Japanese soups and stews, served primarily during the cold winter months.
And, aside from being the original one pot meal, these warming dishes are the ultimate communal dining experience.
You see, it’s quite common for a portable stove with a clay pot (or an electric skillet) to be sat in the middle of the dinner table. The diners add meat and vegetables to the bubbling broth and pull them out when they’re ready to eat.
It’s delicious AND a whole ton of fun!
Fun fact: nabe in Japanese means ‘cooking pot’. Mono roughly translates into ‘things’. So nabemono pretty much means: ‘things in a pot’.
SOME DIFFERENT JAPANESE HOT POT RECIPES
Here are a few delicious Japanese nabemono variations you can prepare in your Tiger electric skillet:
- Shabu-shabu: Veggies and thinly sliced meat, boiled in a mild broth and eaten with bold dipping sauces.
- Yosenabe: Typically made with a soy sauce or miso based broth, yosenabe usually contains a hugely varied mix of seafood, meat, veggies, tofu, etc. Yep, basically everything.
- Sukiyaki: A sweet and savory soy broth with sliced beef, noodles, tofu and veggies – served with a raw egg yolk on the side as a dipping sauce.
- Chanko nabe: This is the high calorie, everything-but-the-kitchen-sink version of nabe served to Sumo wrestlers so they can bulk up.
TOMATO NABE – トマト鍋
With Western ingredients like sausage, basil, parmesan and diced tomatoes, it may surprise you that tomato nabe is super popular in Japan.
However, take a spoonful of the rich, tomato based broth – and we think you’ll see why it’s so beloved!
Stay warm, friends!