Follow these steps for perfect results
Chicken thighs
cut into bite-sized pieces
Bacon
sliced
Potatoes
cut into bite-sized pieces
Onion
cut into bite-sized pieces
Shimeji mushrooms
cut into bite-sized pieces
Shiitake mushrooms
cut into bite-sized pieces
Cabbage
cut into bite-sized pieces
Broccoli
blanched
Garlic
minced
Krazy Salt
to taste
Olive oil
Diced tomatoes
Sake
Soup stock cube (chicken)
Bay leaf
Salt and pepper
to taste
Cut the chicken into bite-sized pieces.
Coat the chicken with Krazy Salt.
Slice the bacon into 2 cm strips.
Cut the potatoes, onion, shimeji mushrooms, shiitake mushrooms, and cabbage into bite-sized pieces.
Mince the garlic.
Blanch the broccoli.
Heat olive oil in an earthenware pot over medium heat.
Cook the garlic until fragrant.
Add the chicken to the pot and stir-fry.
Add the bacon to the pot and stir-fry.
Add the potatoes, onion, shimeji mushrooms, and shiitake mushrooms to the pot and stir-fry.
Add the tinned tomatoes, 2 cups of water, sake, soup cube, and bay leaf to the pot.
Cook over medium to high heat until boiling.
Add the cabbage to the pot.
Cover the pot with a lid.
Turn the heat down to low.
Simmer for about 15 minutes.
Add the broccoli (including the stem) to the pot.
Season with salt and pepper.
Serve hot with sour cream.
Optional: Add easy melting cheese.
Expert advice for the best results
Adjust the amount of Krazy Salt to your preference.
Feel free to add other vegetables like carrots or zucchini.
Serve with a side of rice or noodles for a heartier meal.
Everything you need to know before you start
15 minutes
Vegetables can be pre-cut.
Serve in the earthenware pot at the table.
Serve hot with sour cream or cheese.
Serve with rice or noodles.
Such as Beaujolais.
Discover the story behind this recipe
Hot pots are a common communal dish in Japan.
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