Sprinkle potato starch over oysters and gently rub oysters to clean. Wash out the starch under running water. Strain water and set aside.

Cut Napa cabbage into bite size pieces. Cut Syungiku into 2” long pieces. Slice long white onions diagonally. Remove stems of Shiitake and make decorative cross cuts on top if you like. Cut off the end of the Enoki bunch and pull apart into smaller bunches. Cut Tofu into 12 slices.

In a medium bowl mix Miso pastes, Sake, and Mirin together.

Smear the Miso mixture on the inner wall of a large Nabe ceramic pot. Lay vegetables in the pot and add Dashi. Put the pot on the stove at medium heat. When vegetables are more than half way done, add oysters. Cook for a few minutes until oysters are cooked through.