Recipe of Award-winning Oyster Hot Pot Made with Hatcho Miso
Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Award-winning Oyster Hot Pot Made with Hatcho Miso. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Oyster Hot Pot Made with Hatcho Miso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oyster Hot Pot Made with Hatcho Miso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can have Oyster Hot Pot Made with Hatcho Miso using 15 ingredients and 5 steps. Here is how you can achieve that.
The supermarket have been selling a mountain of oysters recently.
I made butter soy sauce oysters yesterday, so I decided to test my fortitude with 'dote' nabe today .
When my friend asked me to come over, they told me it was good with hatcho miso, so I tried making it with lots of hatcho miso.
This is made with lots of hatcho miso and sugar.
I added udon noodles to the leftover soup broth to finish it off. Recipe by Okaraseijin
Ingredients and spices that need to be Prepare to make Oyster Hot Pot Made with Hatcho Miso:
- For broth:
- 50 grams Hatcho miso (or red miso)
- 100 grams Awase miso
- 2 tbsp Clear sake
- 2 tbsp Mirin
- 2 tbsp The juice from grated ginger
- 2 tbsp Ground sesame seeds
- 3 tbsp Sugar
- Hot pot ingredients
- 10 cm Kombu for dashi stock
- 400 grams Oysters
- 2 Japanese leek
- 8 slice Chinese cabbage
- 1 Mixed mushrooms
- 1 block Tofu
Steps to make Oyster Hot Pot Made with Hatcho Miso
- 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.
- 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.
- Add in the ingredients as you like to the pot aside from the oysters, turn on the heat, and cook for several minutes.
- 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.
- 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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