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Dotenabe (Oyster Hot Pot)

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Seafood

    • 🦪 400g oysters (shucked)

  • Tofu

    • 1 block grilled tofu (300g)

  • Vegetables

    • 🥬 400g cabbage
    • 100g shungiku (edible chrysanthemum)
    • 🧅 1 green onion
    • 🍄 4 shiitake mushrooms

  • Broth

    • 800cc dashi stock

  • Seasoning

    • 3 tbsp sake
    • 🍬 2 tbsp sugar
    • 100g red miso
    • 50g white miso

ÉTAPES

1

Rinse the oysters gently in water 2–3 times and pat dry.

2

Cut the grilled tofu into bite-sized pieces.

3

Slice the cabbage into 1.5cm widths, shungiku into 3cm widths, green onion diagonally, and shiitake mushrooms in half after removing the stems.

4

Mix the seasoning ingredients (sake, sugar, red miso, white miso) in a bowl.

5

Spread the seasoning paste around the edge of the pot.

6

Add cabbage, green onion, and shiitake mushrooms to the pot, pour in the dashi stock, and bring to a boil. Cover and simmer on low heat for 10 minutes.

7

Add the grilled tofu and simmer for another 3–4 minutes with the lid on.

8

Add shungiku and oysters, cover, and simmer on low heat for 2–3 minutes until the oysters are plump and cooked through.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 8g
    Graisses

💡 Astuces

Serve with udon noodles or rice porridge for a satisfying finish.Use fresh oysters for the best flavor.Adjust the miso ratio to your taste preference.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.