Tomato-<i>Nabe</I>

Here is a Japanese contemporary Nabe dish with an Italian twist. Adding cooked rice half way through eating to make instant risotto is a fun way to finish all the bits and pieces.

Ingredients (serves 4):

1 lb. chicken thigh, boneless and skinless
1 medium onion
8 oz. brown mushrooms
12 Brussels sprouts
1/2 broccoli head
2 carrots
2 Tbsp. olive oil
1/2 tsp. garlic, minced
2 cups chicken broth
14.5 oz. diced tomatoes in can
3 Tbsp. ketchup
3 Tbsp. mirin (Japanese sweet rice wine)
1/2 tsp. salt
1/8 tsp. black pepper

Topping:

1/4 cup grated Parmesan cheese

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

Slice onion and mushrooms. Cut broccoli and carrots in bite-sized pieces. For even cooking, cut an “X” into the stem end of each sprout with a small knife.

3

Set the Gourmet d’Expert® Electric Skillet temperature to 360°F/180°C. When the pilot lamp turns off, place olive oil and sauté garlic, onion and carrots for 5 minutes.

4

Add the chicken broth, diced tomatoes, ketchup, mirin, salt, pepper to the skillet and bring to a boil.

5

Add chicken, brown mushrooms, Brussels sprouts and broccoli to the skillet, place the lid and cook for 10 minutes.

Tomato-Nabe