Scallop Hot Pot in Miso Broth – Happy Donabe Life

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