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Oyster Hot Pot

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Seafood

    • 🦪 200g shucked oysters

  • Vegetables

    • 🥬 1/4 head napa cabbage (625g)
    • 🥕 1/2 carrot (75g)
    • 🧅 1 green onion (165g)
    • 🍄 4 shiitake mushrooms

  • Broth

    • đź’§ 700ml water
    • 5g dried kombu

  • Condiments

    • Ponzu sauce, as needed

STEPS

1

Wipe the dried kombu with a damp paper towel to remove dirt, and make several cuts with kitchen scissors. Place the kombu and water in a pot and let it sit for 30 minutes.

2

Cut the napa cabbage into bite-sized pieces. Slice the carrot diagonally into 5mm pieces. Cut the green onion into 1cm diagonal slices. Remove the tough stems of the shiitake mushrooms, and make cross cuts on the caps for decoration.

3

In a bowl, mix the oysters with 2 tablespoons of potato starch (not listed in ingredients) and gently rub. Rinse with water until clear and drain well.

4

Heat the pot with kombu over low heat. Remove the kombu just before boiling. Add napa cabbage, carrot, green onion, and shiitake mushrooms. Cover and simmer for 5 minutes.

5

Add the oysters and cook for about 2 minutes until they are fully cooked. Serve with ponzu sauce on the side.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 20g
    Protein
  • 10g
    Carbs
  • 3g
    Fats

đź’ˇ Tips

Use fresh oysters for the best flavor.Leftover broth can be used to make rice porridge for a second meal.Adjust vegetable quantities based on personal preference.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.