Oyster-Miso Nabemono
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 1 to 2
This is a personal nabemono of vegetables and oysters in a thick, rich hatcho miso sauce.
  • 3 Tbs. Hatcho miso
  • 2 Tbs. aka miso
  • ¼ cup sake
  • 2 cups dashi (sea stock)
  • 2 stalks pak choi, sliced at 1 inch
  • 2 baby carrots, halved
  • ⅓ block pressed tofu, sliced into bit sized pieces
  • 2 oz crimini mushrooms, halved
  • ½ sliced leek or scallions, sliced thickly
  • 5 medium oysters, shucked and drained
  • 2 stalks mustard greens, sliced lengthwise at 1 inch
  1. Prepare broth by combining miso, sake, and dashi in a bowl. I recommend mechanically blending, as the hatcho miso is stiff.
  2. Place the pak choi and carrots in the nabe and fill ⅔ with broth.
  3. Cover and heat over medium low until broth is boiling and carrots start to soften
  4. Add oysters, arrange tofu along edge in fan, and add mushrooms. Replace lid and simmer about 8 minutes.
  5. Open lid and place mustard greens along one side. Distribute leek/scallion across top.
  6. Replace lid and cook a final 5 minutes.
Recipe by Rainy World Kitchen at http://rainyworldkitchen.net/oyster-miso-nabemono/