Kaki no Dotenabe (Oyster Miso Hot Pot)

Dissolve the salt in cold water and gently swish the oysters clean.

Rinse once with fresh water, then drain thoroughly in a sieve.

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.

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.

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.

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.