Oyster Hot Pot
Savory Japanese winter stew with fresh oysters and vegetables
Ingredients
Instructions
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Clean the oystersGently rinse the oysters in a bowl of cold water with a tablespoon of cornstarch to remove any grit. Drain and repeat if necessary until the water runs clear. Pat dry with paper towels.
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Prepare the hot pot brothIn a large nabe pot or Dutch oven, combine dashi, sake, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat. Taste and adjust seasoning if needed.
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Arrange ingredientsArrange the napa cabbage, tofu, mushrooms, and leek in sections around the pot. Keep the oysters and spinach aside until the last few minutes of cooking.
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Simmer vegetablesCover the pot and simmer for about 15 minutes, or until the vegetables are tender but still retain some texture. Occasionally skim any foam that rises to the surface.
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Add oysters and spinachCarefully add the oysters and spinach to the pot. They will cook quickly, so simmer for only 3-5 minutes until the oysters plump up and their edges curl slightly. Be careful not to overcook the oysters as they can become tough.
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Serve the hot potSet the hot pot in the center of the table on a portable burner to keep it warm. Serve portions in individual bowls, making sure everyone gets a variety of ingredients and plenty of broth.
Nutritional Information
320
Calories
per serving
26
Protein
g per serving
24
Carbohydrates
g per serving
12
Total Fat
g per serving
2.5
Saturated Fat
g per serving
6
Fiber
g per serving
8
Sugar
g per serving
980
Sodium
mg per serving
18
Vitamin C
% DV per serving
15
Iron
% DV per serving
Oyster Hot Pot is Also Known As
Kaki Nabe, かき鍋, Oyster Nabe, Japanese Oyster Stew or Hiroshima Hot Pot
