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Try SavoraJapanese Oyster Nabe (Hot Pot)
A comforting and flavorful Japanese hot pot featuring fresh oysters, vegetables, and a savory broth. Perfect for a cozy night in!
Ingredients
- pint Fresh Oysters1
- Napa Cabbage1/2 head
- Shiitake Mushrooms8 oz
- Enoki Mushrooms4 oz
- block Tofu (firm or silken)1
- stalks Scallions3
- Dashi Broth6 cups
- Soy Sauce3 tablespoons
- Mirin2 tablespoons
- Sake (optional)2 tablespoons
- Sesame Oil1 teaspoon
- Red Pepper Flakes1/2 teaspoon
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Learn MoreMethod
Prepare the ingredients: Wash and chop the Napa cabbage into bite-sized pieces. Slice the shiitake mushrooms. Trim the enoki mushrooms. Cut the tofu into cubes. Slice the scallions.
Make the broth: In a large pot or donabe (Japanese earthenware pot), combine the dashi broth, soy sauce, mirin, and sake (if using). Bring to a simmer.
Add the vegetables and tofu: Add the Napa cabbage, shiitake mushrooms, enoki mushrooms, and tofu to the simmering broth.
Cook until tender: Cook for about 5-7 minutes, or until the vegetables are tender.
Add the oysters: Gently add the oysters to the pot. Cook for 2-3 minutes, or until the oysters are plump and cooked through.
Garnish and serve: Garnish with sliced scallions and a drizzle of sesame oil. Sprinkle with red pepper flakes for a touch of heat. Serve hot.
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