Oyster Hot Pot Made with Hatcho Miso

• 50 grams Hatcho miso (or red miso)
• 100 grams Awase miso
• 2 tbsp Clear sake
• 2 tbsp Mirin
• 2 tbsp The juice from grated ginger
• 2 tbsp Ground sesame seeds
• 3 tbsp Sugar
• 10 cm Kombu for dashi stock
• 400 grams Oysters
• 2 Japanese leek
• 8 slice Chinese cabbage
• 1 Mixed mushrooms
• 1 block Tofu

1. Combine the miso ingredients well and smear it along the rim of the pot, add the kombu to the pot and enough water to fill it.
2. Discard the green part from the Japanese leeks, cut in half lengthwise, grill for about 5 minutes to extract the flavor and sweetness, and chop.
3. Add in the ingredients as you like to the pot aside from the oysters, turn on the heat, and cook for several minutes.
4. Sprinkle the oysters with salt and lightly massage, wash well while changing the water several times, pat dry with a paper towel, and sprinkle with a bit of katakuriko.
5. Add in the oysters once the test of the ingredients have stewed, and eat when they plump up.
6. They taste delicious if you dab the ingredients with the miso paste along the rim of the pot.

miso, miso, clear, mirin, ginger, ground sesame seeds, sugar, stock, oysters, cabbage, mushrooms

Taken from cookpad.com/us/recipes/170386-oyster-hot-pot-made-with-hatcho-miso (may not work)