Entree: Japan – Chugoku – 牡蠣の土手鍋 ➤ Kaki no Dote Nabe (Chugoku-style oyster hot pot cooked in a miso-enriched dashi broth with vegetables and tofu)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 24 medium oysters, approx. 1 lb (450 g) shucked
- 6 cups (1.4 L) dashi stock (kombu and bonito stock)
- 6 tbsp (90 g) red miso (akamiso)
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin
- 1 tsp (4 g) granulated sugar
- 1/2 head napa cabbage, sliced into 2-inch (5 cm) pieces, approx. 1 lb (450 g)
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 shiitake mushrooms, stems removed and caps sliced, approx. 3 oz (85 g)
- 4 green onions, cut into 2-inch (5 cm) lengths
- 6 oz (170 g) shirataki noodles, rinsed and drained
- 2 tbsp (30 ml) neutral oil for pot prep
- Lemon wedges for serving (no measurement)
- Shichimi togarashi optional for garnish (no measurement)

Instructions

1. Prepare ingredients: clean oysters by rinsing briefly in cold water and drain. Cut tofu, slice napa cabbage and mushrooms, trim and cut green onions, and rinse shirataki noodles.
2. Make dashi: if using instant dashi, dissolve to make 6 cups (1.4 L). If making from kombu and bonito, soak a 6-inch piece kombu in cold water, heat until near simmer, remove kombu, add bonito flakes, steep 2 minutes, strain.
3. Prepare miso base: in a small bowl whisk together red miso, sake, mirin, and sugar until smooth. Set aside.
4. Heat the pot: warm a donabe or heavy pot over medium heat and add 2 tbsp (30 ml) oil. Briefly sauté shiitake and the white parts of green onions until fragrant, about 1 minute.
5. Build the pot: add dashi stock to the pot and bring to a gentle simmer. Arrange napa cabbage, tofu, shirataki, remaining green onions, and oysters in the simmering stock.
6. Add the miso: reduce heat to low. Whisk a ladleful of hot broth into the miso mixture to loosen, then spread or dollop the miso mixture around the edge or center of the pot so it dissolves into the broth, creating the characteristic savory miso-rich base.
7. Simmer gently: cook uncovered on low heat for 5–8 minutes until oysters are just cooked through and cabbage is tender. Avoid vigorous boiling to keep oysters tender.
8. Serve at table: bring the donabe to the table on a heat source or transfer portions to individual bowls. Offer lemon wedges to brighten flavors and shichimi togarashi to taste.
9. Finish with rice or udon: after eating the solids, optionally add cooked rice or udon to the remaining miso broth, warm through and serve as a finishing porridge.