Kimchi hotpot
The umami of the oysters and the spiciness of the kimchi will whet your appetite. We recommend finishing off your meal with some ramen or udon noodles
How to make it
1
Quickly wash the oysters in their shells and steam them in a steamer for 5 minutes. Insert a knife into the opening of the shell and remove the meat. Strain the steaming liquid
2
Make small cuts in the caps of the shiitake mushrooms, cut the chives into 3cm lengths, and cut the firm tofu into bite-sized pieces
3
Add [A], oysters, kimchi, firm tofu, and shiitake mushrooms to a pot and heat
4
Once the soup boils, skim off the scum, add the chives and cook briefly until done
Ingredients for 2 people
-
- Raw oysters with shells
- 5
-
- Shiitake
- 2
-
- Nira
- 30g
-
- Cotton tofu
- 100g
-
- Kimchi
- 200g
-
[A]
- Bonito dashi
- 3 cups
-
- oyster steaming water, you can use bonito stock instead.
- 1 cup
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
[PR]
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