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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 1 bag Cooking oysters
- 1 small block Tofu (silken)
- 1 Japanese leek
- 3 leaves Chinese cabbage leaves
- 1/2 pack Shimeji mushrooms
- 1/2 bunch Spinach
- 1 Thin aburaage
- 1000 ml Water
- 10 cm Kombu
- 2 tbsp Sugar
- 1 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Usukuchi soy sauce
- 4 heaping tablespoons Miso
- 1 heaping tablespoon Ground sesame seeds
Method
- Cut the Chinese cabbage, Japanese leek, spinach, tofu, and thin aburaage into bite-sized pieces.
- Separate the shimeji mushrooms.
- Thoroughly wash the oysters to get rid of any dirt.
- Fill a pot with water and add kombu, then add the vegetables, tofu, and thin aburaage, and bring to a boil.
- As it starts to boil, remove the kombu and simmer for about 3 minutes until the vegetables are tender.
- Mix the miso, usukuchi soy sauce, mirin, and sugar together.
- Add to the pot, and after the miso dissolves, add the oysters.
- Once the oysters have cooked through, turn off the heat, add the ground sesame seeds, and it's complete.
