Oyster Hot Pot Made with Hatcho Miso

Oyster Hot Pot Made with Hatcho Miso

I made miso nabe using succulent and juicy oysters It's nice to serve in the winter.


For broth:
Hatcho miso (or red miso)
50 g
Awase miso
100 g
Clear sake
2 tablespoons
2 tablespoons
The juice from grated ginger
2 tablespoons
Ground sesame seeds
2 tablespoons
3 tablespoons
Hot pot ingredients
Kombu for dashi stock
10 cm
400 g
Japanese leek
Chinese cabbage
8 slices
Mixed mushrooms
as needed
1 block


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.

Story Behind this Recipe

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.