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home > japanese/int'l. recipes > one-pot dish recipes > oyster with miso soup one-pot

oyster with miso soup one-pot

  • Serves: 2
  • Calories: 489 kcal
  • Japanese: Dote-nabe
Oyster with Miso Soup One-Pot
Ingredients Ingredients

ingredients:

miso paste:

Step 1

step 1:

Wash the oysters and wipe dry with a paper towel.

Step 2

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.

Step 3

step 3:

Slice the green onion (or leek) diagonally into 5 cm. pieces. Peel the carrot and cut into 0.5 cm. slices.

Step 4

step 4:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

Step 5

step 5:

Cut off the roots of the enoki mushrooms 3 cm. from the end and cut the bunch in half.

Step 6

step 6:

Make the miso paste. Mix the two types of miso, sugar and sweet sake for seasoning (mirin) in a dish. Warm it in a microwave.

Step 7

step 7:

In Japan, this dish is normally cooked in a Japanese ceramic cooking pot (do-nabe) which is set directly over the burner. If you don't have a do-nabe, you can use a teflon-coated pot as a substitute. Spread the miso paste around inside the top 5 centimeters of the pot.

Step 8

step 8:

Pour the sea tangle soup stock into the pot and bring to a boil. Add half of the vegetables, mushrooms and tofu to the soup. Cover and cook for 10 to 15 minutes.

Step 9

step 9:

Add half of the oysters. Cover and cook for 3 to 5 minutes. With chopsticks or a spoon, gradually scrap off some of the miso paste from the sides of the pot. If a stronger taste is desired, you can scrap off all of the paste.

Dote-nabei

Serve in individual serving bowls. Cook the remaining ingredients in the same manner.

comment:

This one-pot dish is very popular in Hiroshima Prefecture. The oyster catch in Hiroshima is the largest in Japan. Hiroshima is in the Chūgoku region, the western part of mainland Japan.

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Int'l. recipes with a Japanese twist