Dote nabe (Hiroshima oyster miso hot pot)

Name: Dote nabe (Hiroshima oyster miso hot pot)
Total time: 60 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 150 g Awase miso; 200 g Daikon radish; 100 g enoki mushrooms; 300 g firm tofu; 20 g Katsuobushi (dried bonito flakes); 15 g Koikuchi soy sauce; 10 g Kombu; 30 g mirin; 400 g Napa cabbage; 500 g oysters; 50 g Sake; 50 g scallions; 100 g shiitake mushrooms; 10 g sugar; 1000 g Water

⏱️ 60 dk 🔥 397 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
150 g Awase miso
200 g Daikon radish
100 g enoki mushrooms
300 g firm tofu
20 g Katsuobushi (dried bonito flakes)
15 g Koikuchi soy sauce
10 g Kombu
30 g mirin
400 g Napa cabbage
500 g oysters
50 g Sake
50 g scallions
100 g shiitake mushrooms
10 g sugar
1000 g Water

Hazırlanışı

Steep 10 g kombu in 1000 g water in a pot for at least 30 minutes.

Heat the kombu water slowly, removing the kombu just before it boils.

Add 10 g sugar, 50 g sake, and 30 g mirin to the kombu dashi.

Dote nabe (Hiroshima oyster miso hot pot)

Malzemeler

Hazırlanışı

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