ingredients:
- 400 g raw oysters
- 1 block tofu
- 300 g napa cabbage
- (Chinese cabbage)
- 1 long green onion or leek
- 1 package enoki (snow puff)
- mushrooms
- 120 g or 1/2 carrot
- 1200 ml sea tangle soup stock
- You can also add your favorite ingredients (e.g., shiitake mushrooms, konnyaku, cooked thick white noodles (udon)).
miso paste:
- 4 tablespoons red miso
- 1 tablespoon white miso
- 2 tablespoons sugar
- 2 tablespoons sweet sake for seasoning (mirin)
step 1:
Wash the oysters and wipe dry with a paper towel.
step 2:
Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
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:
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:
Cut off the roots of the enoki mushrooms 3 cm. from the end and cut the bunch in half.
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:
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:
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:
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.
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.