Japanese Mushroom Oyster Hot Pot
Japanese Mushroom Oyster Hot Pot: Soak dried oysters for intense flavor. Substitute sake with sherry or rice wine. Store leftovers in the fridge for 2 days. Avoid freezing for optimal oyster texture. Fix bland broth by adding soy sauce, mirin, or fish sauce incrementally for depth. Taste as you adjust. Enjoy!
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Servings: 4 people
Calories: 165kcal
Cost: $20
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Ingredients
- 3 oz. of noodles, potato starch, dried (kuzukiri)
- 12 oysters, shells removed, with any debris cleaned out
- 4 de-stalked mushrooms, shiitake
- 14 oz. of mushrooms, mixed shimeji and enoki, etc.
- 5 leaves of cabbage, Napa
- 1⁄2 bunch of stem-trimmed chrysanthemum leaves
- 1 diagonally sliced carrot, large
- 1 white part of leek, small, sliced on diagonal into 3⁄4-inch pieces
- 5 & 1/3 oz. of tofu, firm, cut in four pieces
- 54 fl. oz. of broth, dashi
- 1⁄4 cup sake, cooking
- 2 tablespoons mirin
- 2 tablespoons extra soy sauce, Japanese
Instructions
- Soak the noodles in hot filtered water for six to eight minutes, using directions on the packet. Drain them. Arrange the noodles, veggies and oysters in oven-safe, round casserole dish.
- Combine the soy sauce, mirin, sake and dashi and 1⁄2 teaspoons of sea salt in hot pot (nabe dish) on med. heat. Bring up to simmer. Cook for 12-15 minutes, till veggies become tender.
- Provide individual bowls and chopsticks. Allow your guests to cook the tofu cubes in boiling broth. Enjoy with dipping sauce.
Video
Notes
- Adjust to Taste: Remember, the essence of a hot pot lies in its adaptability. Feel free to adjust the ingredients according to your preferences. Found a new mushroom variety? Toss it in! And once you've enjoyed the dish, do share your unique version and subscribe for more tailored recipes from my kitchen!
- The Broth Matters: For an enhanced taste, always ensure your broth is simmered well, allowing the flavors to meld beautifully. The right broth elevates the hot pot experience. Once you've nailed it, don't forget to share your success story and subscribe for more insider tips.
- Freshness is Key: Always choose the freshest oysters for that unbeatable briny kick. The fresher the ingredients, the more vibrant your hot pot will be. Found a trusted oyster supplier? Share the joy in the comments and subscribe for more culinary revelations and secrets!
Nutrition
Serving: 1bowl | Calories: 165kcal | Carbohydrates: 21g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 1344mg | Potassium: 467mg | Fiber: 1g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.