HotPot｜Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜かきの土手鍋風
Oyster Hot Pot (Doteni Style)
Culinary Studio Culinary Art 2007.December
Ingredients (Serves 2)
| Oysters | 10 pieces or more - Rub with salt and wash well. |
| Tofu | Half block - Drain and cut into suitable pieces. |
| Napa cabbage (leaves) | 3-4 leaves - Cut into large pieces. |
| Shimeji mushrooms | 100g - Skewer and grill. |
| Shiitake mushrooms | 4 pieces - Skewer and grill. |
| Enoki mushrooms | 100g - Skewer and grill. |
| Chrysanthemum greens (shungiku) | 4 stalks |
| Dashi stock | 300ml |
Sweet Miso Paste
| Red miso | 100g |
| Mirin | 2 tbsp |
| Sugar | 40g or more |
| Water | 50ml |
Instructions
- Prepare the sweet miso paste. Combine red miso, mirin, sugar, and water in a pot. Cook over low heat, stirring slowly with a wooden spatula until it reaches the original thickness of the miso.
- In a clay pot, add the dashi stock and half of the sweet miso paste. Stir to dissolve, then add the ingredients and simmer.
- If the flavor of the miso in the pot becomes weak, add the remaining sweet miso paste.