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Welcome to Your Japanese Kitchen!
Japanese cuisine has taken the world by storm although most people may not believe they can prepare these feasts at home. Hesitate no longer!
Your Japanese Kitchen provides many easy and fun recipes as well as practical tips for preparing Japanese dishes.
Harumi Kurihara, or the "charisma housewife" as she is known in Japan, is our instructor. She shares her way of combining traditional Japanese cooking in today's world.

George Williams,Harumi Kurihara & Daniel Kahl

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Oyster Hot Pot

Ingredients (Serves 4)
*300g fresh oysters
*1 block silken tofu
*1 Japanese leek
*2 bunches watercress
*2 packs maitake mushrooms
*4-5 leaves Chinese cabbage
*6-7 cups dashi stock

[For the miso sauce]
*200g miso
*1/4 cup / 50ml sake
*1/2 cup / 100ml mirin sweet cooking sake
*25g sugar

to serve: shichimi, sudachi, yuzu pepper

1. Make the miso sauce. Combine the miso, sake, mirin and sugar in a pan. Mix well and turn the heat on to medium. When it starts bubbling, turn the heat down to low and simmer it down for about 15 minutes until it becomes sticky.

2. Carefully wash the oysters under running water and let them drain.

3. Cut the Chinese cabbage into bite-sized pieces.

4. Break the maitake into pieces.

5. Cube the tofu into 9 equal pieces.

6. Cut the Japanese leek diagonally.

7. Cut the watercress into 5-6cm long pieces.

8. Spread the miso sauce you've made evenly around the inside edge of a pot. Put all the ingredients, except for the oysters, into the center of the pot. Then gently pour the dashi stock.

9. Put on a lid and turn the heat on. When they're cooked, put the tofu and oysters on top, and cook them.

10. Finally, add the watercress and cook it lightly. Serve it with shichimi, sudachi, or yuzu pepper.

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