Miso Yosenabe (Miso Dungeness Hot Pot)

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This is one of the simplest and most soul-satisfying winter meals that has ever existed. The basic concept is to gather with others around a simmering pot of light stock, add your ingredients, pull them out when they’re done, eat and repeat. Use the winter vegetables listed below, or experiment with your own favorites. Ensure that everyone finishes full by serving a pot of rice alongside the meal or ending the meal by simmering noodles or rice cakes in the broth.

HoutouINGREDIENTS:
10-20 oysters, shucked
1-2 Dungeness crabs
2-3 pounds white fish (ling cod, true cod, halibut)
1 head mizuna
1 head cauliflower
1 head Napa cabbage
1 white turnip
1 leek
1 pound seasonal mushroom (shiitake, maitake, nameko)
1 block tofu
1 liter water
1 2-inch-square piece kombu
1/3 cup white miso

STEPS:
1. Cut seafood, vegetables and tofu into bite-size pieces. Boil water in a stock pot or earthenware pot. Add the kombu, turn off the heat, and let sit for 5 minutes. Remove kombu from the water, turn the heat on, and add miso to taste.

2. Add the tofu and a portion of the vegetables. Once the water returns to a boil, add the seafood. Start eating once the seafood is cooked through. Add more vegetables as you go. Drink the broth.

Makes 5 to 6 servings

Recipe by Naoko Tamura, Chef Naoko’s Bento Café

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