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Kaki Dotenabe Recipe

Kaki Dotenabe is a hot pot dish with Oysters and vegetables in a strong Miso based soup.  Kaki Dotenabe is a Hiroshima regional dish, an area famous for oysters.  It is often eaten in winter as other hot pots are, and that’s also when oysters are in season.  The distinguished “Umami” savory flavor from oysters is blended into the Miso based soup, and it is eaten as is, without any dipping sauces like many other hot pots require. You can of course enjoy the main ingredient of oysters in the pot, but also the side ingredients Napa cabbage and Tofu absorb a wonderful shellfish taste. Continue Reading →