Oyster Hot Pot Made with Hatcho Miso Recipe

Name: Oyster Hot Pot Made with Hatcho Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams Hatcho miso (or red miso); 100 grams Awase miso; 2 tbsp Clear sake; 2 tbsp Mirin; 2 tbsp The juice from grated ginger; 2 tbsp Ground sesame seeds; 3 tbsp Sugar; 10 cm Kombu for dashi stock; 400 grams Oysters; 2 Japanese leek; 8 slice Chinese cabbage; 1 Mixed mushrooms; 1 block Tofu

Servings: persons

50 grams Hatcho miso (or red miso)
100 grams Awase miso
2 tbsp Clear sake
2 tbsp Mirin
2 tbsp The juice from grated ginger
2 tbsp Ground sesame seeds
3 tbsp Sugar
10 cm Kombu for dashi stock
400 grams Oysters
2 Japanese leek
8 slice Chinese cabbage
1 Mixed mushrooms
1 block Tofu

1
Combine the miso ingredients well and smear it along the rim of the pot, add the kombu to the pot and enough water to fill it.
2
Discard the green part from the Japanese leeks, cut in half lengthwise, grill for about 5 minutes to extract the flavor and sweetness, and chop.
3
Add in the ingredients as you like to the pot aside from the oysters, turn on the heat, and cook for several minutes.
4
Sprinkle the oysters with salt and lightly massage, wash well while changing the water several times, pat dry with a paper towel, and sprinkle with a bit of katakuriko.
5
Add in the oysters once the test of the ingredients have stewed, and eat when they plump up.
6
They taste delicious if you dab the ingredients with the miso paste along the rim of the pot.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 50 grams Hatcho miso (or red miso), 100 grams Awase miso, 2 tbsp Clear sake, 2 tbsp Mirin, and more.

Yes, Oyster Hot Pot Made with Hatcho Miso falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Hot Pot Made with Hatcho Miso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions