Hoba Miso
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 4
About this dish
A dried magnolia leaf serves as the plate: Hida-style miso is spread on it with sliced leek and shiitake and warmed over low heat until it bubbles.
Read more
The leeks lose their sharpness and the mushrooms soften in the salty miso, which is eaten a little at a time over rice or alongside drinks. The leaf itself is only a cooking surface and stays on the plate.
Ingredients
Instructions
- 1
Wipe 1 food-safe dried magnolia leaf with a damp cloth and rest for 10 minutes to soften.
Slice 80g scallion diagonally to 5mm and stem and shred 80g shiitake to 5mm.
- 2
Preheat a griddle or heavy pan over low heat for 3 minutes and spread the leaf on it.
Smear 100g miso 1cm thick in the center and top with scallion and shiitake.
- 3
Cook over low heat for 10 to 12 minutes, gently stirring only the miso and vegetables every 2 minutes.
Stop when the miso bubbles, shiitake softens, and the scallion loses its raw bite.
- 4
Support the hot leaf on a heatproof plate and serve at once, taking small spoonfuls with rice or sake.
Do not eat the leaf itself.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
岐阜県学校栄養士会 · Checked: 2026-08-11
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