Oyster Hot Pot with Miso (Kaki-nabe)

This is a traditional cook-at-the-table winter hot pot, which can also be cooked on a regular cooker.


Serves: 4

  • 400g oysters (without shells)
  • 1 leek
  • 350g cotton tofu (1 standard size block)
  • 100g enoki mushrooms
  • 100g shimeji mushrooms


  • 800ml dashi
  • 100g red miso
  • 100g white miso
  • 5 tbsp sugar
  • 100ml sake


  1. Rub the oysters with salt to remove the dirt and sand, then rinse and drain well.
  2. Slice the leek diagonally, into piece 2cm in width. Cut the tofu into 8 even pieces. De-stem the enoki and shimeji mushrooms, and break into pieces.
  3. Mix <A> well in a bowl. Put in a pan and bring to the boil.
  4. Lower the heat, add the leek, oysters, mushrooms and finally the tofu.
  5. Once the ingredients are cooked, remove the pan from the heat.
  6. Place the pan immediately on the table, and serve.