A rich and savory cheese carbonara hot pot made easily with store-bought pasta sauce. Simply chop your ingredients, simmer in the pot, and enjoy this warming and exquisite dish. Finish it off with rice or pasta for a satisfying end.
Ingredients
Main Ingredients (2 servings)
- King Oyster Mushrooms 1 piece (100g)
- Potato 1 piece (100g)
- Napa Cabbage 200g
- Wieners 5 pieces
- Mixed Cheese 50g
Seasonings
- [A] Carbonara Sauce 1/2 packet (130g)
- [A] Milk 150ml
- Coarsely Ground Black Pepper (to taste)
Steps
- Cut the King Oyster Mushrooms (1 piece, 100g) into bite-sized irregular pieces.
- Peel the Potato (1 piece, 100g), remove any eyes, and cut into bite-sized irregular pieces.
- Roughly chop the Napa Cabbage (200g) into easy-to-eat pieces.
- Make a diagonal cut in the center of the Wieners (5 pieces) and cut them in half.
- Add the Carbonara Sauce (1/2 packet, 130g) and Milk (150ml) to a pot and mix well.
- Bring the pot to a boil over high heat.
- Once the sides of the pot start to bubble, add the cut king oyster mushrooms, potato, napa cabbage, and wieners.
- Cover with a lid and simmer over low heat for 10 minutes.
- Check if the potato is cooked through by inserting a chopstick. If the potato is still hard, adjust or extend the cooking time.
- Once the ingredients are cooked, turn off the heat.
- Sprinkle the Mixed Cheese (50g) evenly over the hot pot.
- Cover with a lid and let it sit for 2 to 3 minutes, allowing the cheese to melt from the residual heat.
- Sprinkle Coarsely Ground Black Pepper (to taste) over the entire dish.
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