Riverbank Oyster Pot
|Oysters||14 Ounce (30 No.S, 400 Gram)|
|Kelp||1 (Konbu, 4-Inch)|
|Cellophane noodles||3 Ounce (85 Gram)|
|Spinach||10 Ounce (1 Bunch)|
|Tofu cake||10 Ounce (1 Cake, 285 Gram)|
|Chinese cabbage leaves||4|
|For miso paste|
|Red miso||10 Ounce (1 1/2 Cups, 285 G, Dry Weight)|
|Sugar||1⁄4 Cup (4 tbs)|
|Fresh ginger||1 1⁄2 Inch, finely grated (Optional)|
1. Lightly wipe both sides of kelp with a damp cloth and make 1/2-inch (1 1/2-cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. Place in a pan containing 5 cups cold water and set aside for 1 hour (for stronger stock, 3 hours). Bring stock to a boil, discard kelp, and remove from heat. Skim off foam.
2. Combine MISO PASTE ingredients in a saucepan. Stirring constantly, cook over medium heat until mixture thickens and is slightly reduced.
3. Soak noodles in warm water until soft (10-20 minutes).
4. Rinse oysters 3 times in cold water to remove as much dirt and residue as possible. Water should no longer be cloudy at the end of 3rd rinsing.
1st rinse: 3 cups water, 1 tsp salt. Stir vigorously. Drain.
2nd rinse: 3 cups water, 1/2 tsp salt. Stir vigorously. Drain.
3rd rinse: 3 cups water, no salt. Stir vigorously. Drain well.
5. Cut leeks diagonally into 1/2-inch (1 1/2-cm) thick slices. Rinse spinach well in cold water. Drain, then trim off root end. Cut into 2-inch (5-cm) lengths. Cut tofu in half lengthwise, then cut crosswise at 1/2 -inch (1 1/2 -cm) intervals. Cut cabbage leaves in half lengthwise, then cut crosswise into 1/2-inch (1 1/2-cm) wide strips. Artfully arrange cut ingredients on a large serving platter.