Oyster Hot Pot Made with Hatcho Miso
Oyster Hot Pot Made with Hatcho Miso

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, oyster hot pot made with hatcho miso. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Oyster Hot Pot Made with Hatcho Miso is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Oyster Hot Pot Made with Hatcho Miso is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook oyster hot pot made with hatcho miso using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Oyster Hot Pot Made with Hatcho Miso:
  1. Prepare For broth:
  2. Take 50 grams Hatcho miso (or red miso)
  3. Get 100 grams Awase miso
  4. Prepare 2 tbsp Clear sake
  5. Prepare 2 tbsp Mirin
  6. Take 2 tbsp The juice from grated ginger
  7. Get 2 tbsp Ground sesame seeds
  8. Get 3 tbsp Sugar
  9. Make ready Hot pot ingredients
  10. Make ready 10 cm Kombu for dashi stock
  11. Prepare 400 grams Oysters
  12. Take 2 Japanese leek
  13. Get 8 slice Chinese cabbage
  14. Take 1 Mixed mushrooms
  15. Take 1 block Tofu
Instructions to make Oyster Hot Pot Made with Hatcho Miso:
  1. Combine the miso ingredients well and smear it along the rim of the pot, add the kombu to the pot and enough water to fill it.
  2. Discard the green part from the Japanese leeks, cut in half lengthwise, grill for about 5 minutes to extract the flavor and sweetness, and chop.
  3. Add in the ingredients as you like to the pot aside from the oysters, turn on the heat, and cook for several minutes.
  4. Sprinkle the oysters with salt and lightly massage, wash well while changing the water several times, pat dry with a paper towel, and sprinkle with a bit of katakuriko.
  5. Add in the oysters once the test of the ingredients have stewed, and eat when they plump up. They taste delicious if you dab the ingredients with the miso paste along the rim of the pot.

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