Culinary Studio Culinary Art 2009.Janu.
Ingredients
| Fresh Oysters |
600g～ |
| Grilled Tofu |
1 block |
| Hon-shimeji Mushrooms |
200g |
| Leeks |
3～4 stalks |
| Shungiku (Chrysanthemum Greens) |
1 bunch |
| Carrot (Flower-shaped) |
As needed |
| Kamaboko & Shirataki |
As needed |
Miso Blend
| White Miso |
50g |
| Red Miso |
50g |
| Sugar |
15g |
| Sake |
2 tablespoons |
| Mirin |
1/2 tablespoon |
Kombu Dashi
| Kombu (Seaweed) |
15cm |
| Water |
3 cups |
Condiments
| Powdered Sansho (Japanese Pepper) |
|
| Grated Ginger |
|
Instructions
- Place the oysters in a bowl, sprinkle generously with salt, and mix quickly but gently. When the black liquid comes out, rinse with water and drain.
- Arrange the cut vegetables and other ingredients on a large plate.
- Heat and mix the .
- Spread the miso from step 3 on the surface of a clay pot. Pour in the , add the ingredients (oysters, vegetables, etc.), and once it begins to boil, dissolve the miso around the edges to adjust the flavor. Serve in individual bowls while simmering, with as desired.
* The sweetness and saltiness of the miso may vary, so adjust the flavor as needed.