Warming Oyster Hot Pot

• 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

1. Cut the Chinese cabbage, Japanese leek, spinach, tofu, and thin aburaage into bite-sized pieces.
2. Separate the shimeji mushrooms.
3. Thoroughly wash the oysters to get rid of any dirt.
4. Fill a pot with water and add kombu, then add the vegetables, tofu, and thin aburaage, and bring to a boil.
5. As it starts to boil, remove the kombu and simmer for about 3 minutes until the vegetables are tender.
6. Mix the miso, usukuchi soy sauce, mirin, and sugar together.
7. Add to the pot, and after the miso dissolves, add the oysters.
8. Once the oysters have cooked through, turn off the heat, add the ground sesame seeds, and it's complete.

oysters, cabbage, pack, spinach, aburaage, water, sugar, mirin, sake, soy sauce, ground sesame seeds

Taken from cookpad.com/us/recipes/158902-warming-oyster-hot-pot (may not work)