Oyster miso preparation
The trick to removing oyster shells is to move the knife to remove them from the shell, effectively removing the scallops in the center from the inside.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Wash the oysters with shells and place them in a steamer for 5 minutes. Insert a knife into the gap in its open mouth and remove it.
2
Cut the spinach into 3cm lengths, and cut the carrots into 30g pieces in a peeler and boil them quickly. Cut the long green onions into 3cm lengths.
3
Add bonito dashi, oysters, spinach, carrots and green onions to a pot and warm it up.
4
Once it's boiling, turn off the heat, melt the Hatcho miso and finish.
Ingredients for 1 person
-
- Raw oyster shell included
- 3 pieces
-
- spinach
- 50g
-
- Carrots
- 30g
-
- Long onion
- 50g
-
- Bonito dashi
- 1 cup
-
- Hatcho Miso
- 25g
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
