Happy Donabe Life

Scallop Hot Pot in Miso Broth

Hotate Miso Nabe

I love scallops so much and usually get large-size sashimi grade scallops to eat in so many different ways. One of the regular dishes is this simple miso-based hot pot in a donabe. It’s made so quickly, and the scallops release so much flavors to make the broth taste so rich and wonderful. I like blending two kinds of miso (both available at TOIRO) for extra complexity.

Equipment

Classic-style Donabe

For this recipe, I used Bistro Donabe. Any donabe of medium-size or larger can work.

Servings

2 - 3

Ingredients

  • 1 1/2 tablespoons miso
  • 1 1/2 tablespoons Saikyo miso
  • 1 1/2 cup (360 ml) kombu and shiitake dashi or your choice of dashi
  • 2 tablespoons sake
  • 4 oz (120 g) kabocha, cut into 1/3” (8 mm) thick
  • 1 small knob ginger, cut into very fine shreds
  • 7 oz (200 g) medium-firm tofu
  • 6 oz (180 g) your choice of mushrooms (I used king oyster and enoki mushrooms this time)
  • 3 oz (90 g) nira (garlic chives), cut into 2” (5 cm) long (can substitute with other leafy greens)
  • 10 oz (300 g) large sashimi-grade scallops
  • Shichimi togarashi

Procedure

  1. Whisk together both kinds of miso, dashi, and sake until smooth in a bowl. Transfer to a donabe and bring to a simmer over medium-high heat. Add the kabocha, cover with lid and cook for a few minutes.
  2. Add the ginger, tofu, and mushrooms. Cover again and bring back to a high simmer.
  3. Add the nira and scallops. Cook until scallops are medium-rare or more (to your taste).
  4. Serve into individual bowls at a table and sprinkle some shichimi togarashi, if you like.
MRS DONABE’S RECIPES

Suggested Tools and Tableware

Ingredients Used in this Recipe

 
  • Recipe Search

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages
    Filter by Categories
    Dry-Heat Donabe
    Donabe Type
    Classic-style Donabe
    Fukkura-san (Tagine-style Donabe)
    Ibushi Gin (Donabe Smoker)
    Kamado-san (Donabe Rice Cooker)
    Miso-shiru Nabe (Donabe for Soup & Stew)
    Mushi Nabe (Donabe Steamer)
    Toban (Donabe Skillet)
    Yaki Yaki San (Iga-yaki Grill)
    Sauce/ Condiment for Donabe Dishes
    Other Donabe
    Beyond Donabe
  • Recipes recently added

    Egg Porridge

    Tamago-Gayu

    Sesame and Saikyo Miso Hot Pot with Chicken Meatballs

    Tsukune Goma Saikyo Nabe

    Egg Drop Soba

    Kakitama Soba

    Steamed Pork and Cabbage Shabu Shabu

    Buta Cabbage Mushi Shabu Shabu

    Mixed Mushroom and Hijiki Rice

    Kinoko to Hijiki no Takikomi Gohan
  • Instagram

  • Copyright © 2022 TOIRO. All rights reserved.