Kaki nabe (Oyster Hot Pot)

Gently rinse the fresh oysters under cold water to remove any shell fragments, then drain well.

Prepare the vegetables: Cut the napa cabbage into 5cm wide pieces. Slice the shiitake mushrooms and trim the root ends off the enoki mushrooms. Slice the daikon radish and carrot into thin rounds or half-moons. Chop the scallions into 5cm lengths.

Cut the firm tofu into 3cm cubes.