Japanese Hotpot Recipes - Oyster and Miso Hotpot Japanese Recipe

  
 

Japanese Hotpot Recipes - Oyster and Miso Hotpot Recipe

Ingredients

  • 24 freshly shucked oysters

  • 40z (125 g) daikon radish (2 in/5 cm), peeled, sliced in 1 in (1/2 cm) rounds

  • 1/2 small carrot, top portion only, peeled, sliced into rounds

  • 1/2 small Chinese cabbage

  • 2 leeks, white part only, sliced

  • 1 bunch chrysanthemum leaves, hard parts of stems discarded, washed

  • 8 fresh shiitake mushrooms, stems discarded, caps cross-cut

  • 3 1/2 oz (100 g) enokitake mushrooms

  • 1 cake (1 lb/500 g) silken tofu, cubed

  • 2-3 tablespoons inaka miso or miso

  • 1/3 cup (70 g) white miso

  • 4 cups (1 liter) Basic Dashi Stock (see recipe) or 2 teaspoons dashi stock granules dissolved in 4 cups (1 liter) hot water

  • Ponzu Dipping Sauce (see recipe), to serve

Method:

  1. Blanch the sliced daikon and carrots in lightly salted water. Slice the cab­bage into large sections and the leeks on the diagonal. Arrange the prepared vegetables, mushrooms, tofu and oysters on a large platter.

  2. Mix the two types of miso together and spread a layer of the miso mixture (about 1/4 in 1/2 cm thick) around the side of a wide, heat-proof casserole dish.

  3. Bring the dashi stock almost to a boil in a saucepan. Gently pour the stock into the middle of the casserole. Place the casserole on a heated hot plate or gas burner, set on medium, in the center of a table.

  4. Add the ingredients piece by piece to the boiling soup. Each person mixes a little miso into the soup from the edges of the casserole by brushing it with a morsel of food before eating. Serve with Ponzu Dipping Sauce on the side.