Cut the Chinese cabbage, Japanese leek, spinach, tofu, and thin aburaage into bite-sized pieces. Separate the shimeji mushrooms. Thoroughly wash the oysters to get rid of any dirt.
Fill a pot with water and add kombu, then add the vegetables, tofu, and thin aburaage, and bring to a boil. As it starts to boil, remove the kombu and simmer for about 3 minutes until the vegetables are tender.
Mix the miso, usukuchi soy sauce, mirin, and sugar together. Add to the pot, and after the miso dissolves, add the oysters.
Once the oysters have cooked through, turn off the heat, add the ground sesame seeds, and it's complete.
Story Behind this Recipe
I wanted to eat tender oysters in a hot pot.
Mix together the flavoring ingredients well beforehand. Remove the kombu as soon as it comes to a boil.