Daisho Sengyotei Kaki Nabe Oyster Hot Pot Soup Base 750g is a ready-to-pour broth for kaki nabe — Japan's oyster hot pot. Daisho builds it on a blend of rice miso and soybean miso for depth, layers in the aroma of honkarebushi premium dried bonito and the sweetness of hon-mirin, and finishes it with red chilli for a gentle warmth. It is an akadashi-style broth — a darker, richer miso blend. One 750 g pouch is the full pot, and the oysters are yours to add — the maker's own recipe uses about 240 g of them for three to four people.
About Daisho
Daisho Co., Ltd. (株式会社ダイショー) is a Japanese seasoning maker established in December 1966 in Fukuoka — originally as Daisho Foods, set up to make grilled-meat seasoning, and its very first product was a yakiniku sauce called Yakiniku Ichiban. It now works from dual headquarters in Tokyo and Fukuoka, and is known across Japan for yakiniku and steak sauces, seasoned salt-and-pepper, and nabe hot-pot soup bases, under the company motto "creating happiness through deliciousness".
What is kaki nabe?
Kaki nabe (かき鍋) is the oyster version of Japan's nabe — a hot pot cooked at the table rather than in the kitchen. A pot of seasoned broth sits over a portable burner in the middle of the table, and oysters, vegetables, tofu and mushrooms go in a few pieces at a time so everyone eats straight from the pot as each item finishes. It is a winter dish and a shared one.
How to use & enjoy
A nabe soup base is used as a ready-made broth: heat it to a simmer in the pot, then add ingredients in stages and let everyone serve themselves from the middle of the table. Oysters here are commonly partnered with napa cabbage, tofu, shiitake mushrooms and Japanese long onion. When the pot is nearly finished, the remaining broth is traditionally turned into a shime course — simmered with rice into a porridge, or with noodles.
How to make kaki nabe — Daisho's recipe
For three to four people the maker lists 240 g of oysters (about 16), a quarter of a napa cabbage, half a bunch of chrysanthemum greens, half a burdock root, four shiitake, one block of grilled tofu, one bag of shirataki noodles and the whole pouch of soup, suggesting fish balls, spring onion and daikon as further additions. Shake the pouch well, pour the soup into the pot and bring it to the boil, then add the oysters. Once it returns to the boil, add the firm parts of the cabbage along with the burdock, shiitake, grilled tofu and shirataki; when those are cooked through, add the remaining vegetables and serve as they are done.
Daisho's seafood sommelier adds two notes on the oysters: rub them with a little salt and rinse them well before cooking to take away any off smell, and add them only once the soup has come to the boil — going in before it boils toughens them and makes the broth smell fishy.
To finish, the maker suggests miso udon: add a portion of udon to what is left in the pot over medium heat, bring it to a simmer, then turn off the heat, stir in two beaten eggs, cover and let it steam. Scatter bonito flakes and chopped spring onion over the top to taste.
Ingredients
Miso (produced in Japan), soy sauce, soy sauce moromi, soybean oil, hon-mirin, dried sardine extract, flavoured cooking oil, dried bonito flakes, yeast extract, red chilli pepper / seasoning (amino acids etc.), thickener (xanthan gum), sweetener (sucralose).
Allergens
Contains: wheat, soy, fish. For the allergen declaration as printed for the Australian market, please refer to the product packaging.
Nutrition (per serving, 214 g — as printed by the manufacturer)
- Energy: 83 kcal
- Protein: 5.6 g
- Fat: 4.7 g
- Carbohydrate: 6.8 g
- Salt equivalent: 5.2 g
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japanese oyster hot pot soup base · 鮮魚亭 かき鍋スープ 750g · Daisho Sengyotei range.
