Hiroshima Prefecture

Kaki no dotenabe

Kaki no dotenabe
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Ingredients (For 4 persons)

  • Oyster 300g
  • tofu 1
  • fresh shiitake mushroom 4 pieces
  • enoki mushrooms 1 bag
  • carrot 1/3 of a carrot
  • garland chrysanthemum 1 bag
  • Chinese cabbage 1/4 share
  • soup stock a little to taste
  • white onion 2 sprigs
  • konnyaku thread 1 bag
  • Seasoning] Aka-miso (red miso) 100g
  • Seasoning] Shiro-miso 100g
  • Seasoning] Sake 1 tsp
  • Mirin (sweet cooking rice wine) 1 tsp
  • sugar 1 tsp

How to cook

  • 1. Wash oysters in lightly salted water, rinse and drain.

  • 2. Cut white onion into diagonal slices, garland chrysanthemum and Chinese cabbage into 3 cm pieces, and fresh shiitake mushrooms into decorative slices. Cut konnyaku into bite-size pieces. Cut carrots into flower shapes and boil them. Cut off the root of enoki mushrooms and cut into bite-size pieces. Cut tofu into bite-size pieces.

  • 3. Mix 【Ingredients】and spread on the edge of the earthenware pot as a bank.

  • 4. Place the kumquat core on the bottom of the pot, arrange the remaining ingredients in a colorful manner, place the kaki in the center, add the broth, and heat. When it comes to a simmer, serve with the 3 ingredients.

Recipe Arrangements

provider : "A Collection of Hiroshima Prefecture's Flavor Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.