Kaki to Tofu no Misoyaki

This is something of my creation using Japanese red miso, oyster and tofu.  There are many kind of miso paste in Japan and this red type is from middle of Japan.  Many Japanese people makes miso soup everyday and they usually use their own region types.  I'm from southern island "Kyushu" and in this region's miso is made from barley.  However in my preference I like the miso from north and the middle Japan.

Loose the miso with sake, mirin and water then pour over tofu and boiled oyster.  Then set in the oven for 20 mins until it becomes very hot.

「牡蠣と豆腐の味噌焼き」はお酒のあてに作ったもの。赤出しを酒、みりん、少量の湯で割ってたものを、豆腐と冷凍牡蠣を一度湯にくぐらせたものにかけてオーブンで２０分程焼いた。私は八丁味噌や赤出しが大好き。牡蠣との相性もとてもよいと思う。味噌がグツグツ煮えるまでスープボールを熱々に焼いて日本酒と一緒にちびちび食べる。これこそ日本人で本当に良かった！と感じる瞬間！豆腐は絹ごしの方がよいかもしれない。しめは残った味噌に茹でた冷凍うどんと卵を絡めた。