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Riverbank Oyster Pot

Chef.Morimoto's picture
Ingredients
  Oysters 14 Ounce (30 No.S, 400 Gram)
  Kelp 1 (Konbu, 4-Inch)
  Cellophane noodles 3 Ounce (85 Gram)
  Leeks 3
  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)
  Mirin 3 Tablespoon
  Sake 5 Tablespoon
  Fresh ginger 1 1⁄2 Inch, finely grated (Optional)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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