Oyster Dote-nabe: Miso-Rim Hot Pot | Hiroshima
Kaki no dote-nabe is a Hiroshima oyster hot pot with tofu and winter vegetables. A bank of mixed miso on the inner wall is gradually loosened into the broth, letting you adjust its richness.
At a glance
| Name | Oyster Dote-nabe: Miso-Rim Hot Pot | Hiroshima (Kaki no Dote Nabe) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Oyster, tofu and vegetable hot pot seasoned from a ridge of mixed miso |
What is it?
Kaki no dote-nabe is a Hiroshima oyster hot pot with tofu and winter vegetables. A bank of mixed miso on the inner wall is gradually loosened into the broth, letting you adjust its richness.
History and local context
The name dote, meaning an embankment, is associated with the ridge of miso. Napa cabbage, leek and mushrooms complement the oysters. Red miso may be blended with white or medium miso, with mirin and sugar for sweetness.
Some prepared bases are dissolved first. Kanawa’s special dote miso is mixed with 100 ml of water or stock before heating; vegetables follow, then oysters. This amount applies to that product’s instructions, so follow the dilution stated on any other package.
How to enjoy it
For a miso-rim pot, cook the vegetables first, add the oysters later and loosen the miso gradually. After the oysters are thoroughly cooked, the remaining broth can be enjoyed with udon or rice and beaten egg.
For oysters and other bivalves that may carry norovirus, Japan’s health ministry recommends heating the centre to 85–90°C for at least 90 seconds. Count the holding time at the centre temperature, not from when the broth first boils; a shrunken edge alone does not establish that temperature.
Never eat cooking-grade oysters raw. Follow storage and thawing instructions, keep utensils for raw oysters separate from serving utensils, and wash hands and equipment. Check soy and wheat in miso and sauces.
Sources and further reading
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