Italian Fusion Tomato Hot Pot Italian sausage and dill pickles are the secret ingredients in this minestrone. Top with grated Parmesan, and serve with a hearty bread and green salad Combine tomatoes, sausages, tomato sauce, stock, onion, garlic, carrots, basil, and oregano in a large pot. Hot and spicy, this hearty soup made from real vegetables is perfect with garlic bread and a side green salad.

Ingredients of Italian Fusion Tomato Hot Pot

  1. It's of Hot Pot Contents.
  2. You need 180 grams of Chicken thigh meat.
  3. You need 1/2 of Onion.
  4. Prepare 1/2 of pack Shimeji mushrooms.
  5. You need 1 of Japanese leek.
  6. Prepare 3 slice of Chinese cabbage.
  7. Prepare of Soup Broth.
  8. Prepare 2 tbsp of Olive oil.
  9. You need 3 of to 4 cloves Garlic.
  10. It's 3 tbsp of White wine.
  11. Prepare 1 can of ☆Canned whole tomatoes.
  12. You need 2 1/2 cup of ☆Water.
  13. You need 3 of ☆consomme bouillon cubes.
  14. Prepare 1 of leaf ☆Bay leaves.
  15. Prepare 1 tsp of ☆Oyster sauce.
  16. You need 1 tbsp of ☆Sugar.
  17. It's 1 of ★Salt, black pepper.
  18. Prepare 20 of leaves ●Basil leaves.
  19. Prepare 3 of ●Cream cheese.

Italian Fusion Tomato Hot Pot instructions

  1. Cut the chicken in bite sized pieces. Slice the onion to 2 cm thick. Cut the Japanese leek diagonally. Cut the Chinese cabbage into 5 cm wide. Chop the garlic finely. Shred the shimeji mushrooms and tear the basil leaves with your hands..
  2. Add the olive oil and garlic from step 1 in a thick-bottomed pot over low heat, and cook until fragrant..
  3. When fragrant, add the onion from Step 1 and sauté..
  4. When the onion has wilted, add the chicken thigh from Step 1. Add white wine and evaporate the alcohol..
  5. When the chicken from Step 4 changes color, add the ☆ ingredients and heat over medium heat. When it boils....
  6. Simmer in low-medium heat for 10 to 15 minutes..
  7. Check the taste and adjust with the ★ seasonings..
  8. Add the Chinese cabbage, shimeji mushrooms and Japanese leek from Step 1 and continue simmering for another 10 minutes. When the Chinese cabbage and Japanese leek have wilted, taste again and adjust with ★ seasonings..
  9. Add the basil leaves and cream cheese, let the pot come to a boil, and it's done..
  10. Serve the pot at the dinner table..

Penne cooked in a delicious blend of Italian and Chinese flavours with hint of cream and cheese. Stir-fried spaghetti with grilled shrimps and tomatoes - Italian fusion food style. They come served hot, cold, thin, thick and with a huge variety in ingredients and styles. Although there are plenty of Italian restaurants in Japan that serve the Risotto is a staple Italian rice dish, and has been adopted with open arms as part of Italian-Japanese food fusion. Hot pot (also called nabe, nabemono, 鍋) are Japanese soups and stews, served primarily during the cold winter months.

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