牡蠣鍋｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Put the oysters in a bowl and add the salt from (A).
Add enough water to soak the oysters and let it soak for 5 to 6 minutes.

Beat the Chinese cabbage with a knife and cut it into pieces.
Remove the sand and dirt from the leaves of the green onions and cut them diagonally.

Heat the dried bonito in a 600w microwave oven for 40 seconds without wrapping it.
After warming, knead by hand to make powder.
Divide the cotton tofu into 8 equal parts.

Discard the water from 1 and add the salt and potato starch from (B) and rub and wash.
If it gets dirty, rinse it with water and drain it lightly.

鍋に鰹節の粉、（C）を入れ、火にかけて沸かす。
軽く沸いたら味噌を入れ、溶く。

白菜、ねぎ、豆腐を並べて入れ、舞茸はほぐして入れる。
蓋をし、全体が柔らかくなるまで15～20分煮る。

時間が経ったら蓋を開け、牡蠣を入れる。
再度蓋を閉め、3～4分煮たら完成。