Kaki no Dotenabe (Oyster Miso Hot Pot)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 16
About this dish
Miso is spread thickly around the inside rim of the pot like a bank of earth, and it gets scraped into the broth a little at a time as the pot simmers.
Read more
Oysters release salty juices of their own, which is why the miso never goes in all at once.
Ingredients
Instructions
- 1
Dissolve the salt in cold water and gently swish the oysters clean.
Rinse once with fresh water, then drain thoroughly in a sieve.
- 2
Slice the leek diagonally and cut the chrysanthemum greens and napa cabbage into 3 cm pieces.
Trim the mushrooms, briefly blanch the sliced carrot, and cut the tofu and shirataki into manageable pieces.
- 3
Mix the red miso, white miso, sake, mirin, and sugar until uniform.
Spread this paste thickly around the inner rim of an earthenware pot to form a raised bank.
- 4
Line the bottom with the firm cabbage cores, then arrange the remaining cabbage, tofu, mushrooms, carrot, leek, shirataki, and greens. Place the oysters in the center, pour in the dashi, and bring to a simmer over medium heat.
- 5
Once the broth simmers, dissolve the miso bank into it a little at a time.
Cook about 5 minutes more, just until the oysters are opaque and plump and the vegetables are tender, then serve immediately.
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
「伝えたい残したい ひろしま県の味料理集」（ひろしま食育・健康づくり実行委員会） · Checked: 2026-08-11
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