Oyster Riverbank Stew with Miso
yield: 4
total time: 45 minutes
Ingredients
- 1 1/4 pounds oysters medium sized fresh, washed in salted water, rinsed well, and drained
- 1 block grilled tofu drained and cut into large cubes
- 8 ounces daikon radish peeled and cut into 2 inch squares
- 8 ounces shungiku chrysanthemum leaves and/or mitsuba, trefoil, washed, trimmed, and cut into 2 – inch lengths
- 7 ounces leeks Japanese, longer and less coarse than regular leeks, washed, trimmed, and cut diagonally into 2-inch lengths
- vegetables optional
- enokidake optional
- chinese cabbage optional
- 1/2 cup red miso such as hatcho miso
- 2 tablespoons sweet white miso
- 3 tablespoons sake
- 3 tablespoons mirin sweet sake
- 2 tablespoons white sugar
- 3 cups dashi or more, fish stock, make homemade or combine 1 teaspoon instant dashi granules to every 3 cups hot water
- 5 eggs optional
- 1 dipping sauce optional
Nutrition
- Calories : 350 calories
- Carbohydrate : 35 grams
- Cholesterol : 270 milligrams
- Fat : 12 grams
- Fiber : 5 grams
- Protein : 23 grams
- SaturatedFat : 2 grams
- Sodium : 2000 milligrams
- Sugar : 12 grams
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