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.

No additional tips available.

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

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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.

Oyster Hot Pot Made with Hatcho Miso

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