Japanese cuisine · Fish & Seafood

Kaki no Dotenabe

Oyster stew from Hiroshima: a wall of miso around the pot's rim seasons the broth, tofu and vegetables bit by bit.

Ingredients · for 4 servings

• 600 g fresh oysters (shucked)
• 5 tbsp miso paste
• 2 tbsp mirin
• 1 tbsp sugar
• 1 l dashi
• 300 g firm tofu
• 300 g napa cabbage
• 200 g shiitake
• 1 bunch spring onions
• 1 piece ginger (approx. 3 cm)

Instructions

1. Gently swirl the oysters in lightly salted water, rinse and drain on paper towel; finely grate the ginger.
2. Stir miso paste, mirin, sugar and the grated ginger into a thick paste and spread it as a closed wall, a finger wide, around the inner rim of a wide pot.
3. Cut the napa cabbage into wide strips, the tofu into 3 cm cubes, halve the shiitake and cut the spring onions diagonally into 4 cm pieces.
4. Carefully pour the dashi into the center of the pot without rinsing off the miso rim and bring to a simmer over medium heat.
5. Add the napa cabbage, shiitake and tofu and let simmer for 10-12 min., gradually stirring some miso from the rim into the broth with chopsticks until it's well seasoned.
6. Finally add the oysters and spring onions, let simmer for just 3-4 min. until the edges of the oysters curl, and bring the pot straight to the table.