Warming Oyster Hot Pot Recipe

Name: Warming Oyster Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag Cooking oysters; 1 small block Tofu (silken); 1 Japanese leek; 3 leaves Chinese cabbage leaves; 1/2 pack Shimeji mushrooms; 1/2 bunch Spinach; 1 Thin aburaage; 1000 ml Water; 10 cm Kombu; 2 tbsp Sugar; 1 tbsp Mirin; 1 tbsp Sake; 1 tbsp Usukuchi soy sauce; 4 heaping tablespoons Miso; 1 heaping tablespoon Ground sesame seeds

Servings: persons

1 bag Cooking oysters
1 small block Tofu (silken)
1 Japanese leek
3 leaves Chinese cabbage leaves
1/2 pack Shimeji mushrooms
1/2 bunch Spinach
1 Thin aburaage
1000 ml Water
10 cm Kombu
2 tbsp Sugar
1 tbsp Mirin
1 tbsp Sake
1 tbsp Usukuchi soy sauce
4 heaping tablespoons Miso
1 heaping tablespoon Ground sesame seeds

1
Cut the Chinese cabbage, Japanese leek, spinach, tofu, and thin aburaage into bite-sized pieces.
2
Separate the shimeji mushrooms.
3
Thoroughly wash the oysters to get rid of any dirt.
4
Fill a pot with water and add kombu, then add the vegetables, tofu, and thin aburaage, and bring to a boil.
5
As it starts to boil, remove the kombu and simmer for about 3 minutes until the vegetables are tender.
6
Mix the miso, usukuchi soy sauce, mirin, and sugar together.
7
Add to the pot, and after the miso dissolves, add the oysters.
8
Once the oysters have cooked through, turn off the heat, add the ground sesame seeds, and it's complete.

180

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 bag Cooking oysters, 1 small block Tofu (silken), 1 Japanese leek, 3 leaves Chinese cabbage leaves, and more.

Yes, Warming Oyster Hot Pot 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!

Warming Oyster Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions