Winter Chowder with Oysters and Root Vegetables

Instructions

Step 1

Rinse the oysters gently in lightly salted water. Drain well and set aside.

Step 2

Melt the butter in a pot. Add the Japanese long green onion cut crosswise into ½-inch (about 1 cm) pieces, along with the turnip and lotus root cut into ½-inch (about 1 cm) cubes. Sauté until the vegetables become slightly translucent. Sprinkle in the flour and stir well until evenly coated.

Step 3

Add the vegetable dashi and water and bring to a boil. Add the oysters, cover, and simmer over low heat for about 5 minutes.

Step 4

Stir in the milk and return to medium heat. Simmer gently until lightly thickened, then season with salt to taste. Serve in bowls and garnish with parsley, if desired.

Tip

The umami from the oysters and root vegetables infuses the vegetable dashi, creating a rich and comforting flavor. This recipe is also delicious when made with scallops or clams instead of oysters.