Simmered Tsukudani Oysters

Simmered Tsukudani Oysters

It's a shame when you overcook oysters and they shrink, but by cooking them this way, they stay plump and delicious. They are great in a bento or served as a drinking appetizer.


Cooking oysters
Approximately 300 g (2 packs)
30-40 g
Soy sauce
1 1/2 tablespoons
1 1/2 tablespoons
2 tablespoons
2 teaspoons


1. Gently wash the oysters by coating with salt and then washing them with water until they are clean. Be careful not to tear them.
2. Finely julienne the ginger.
3. Combine the seasoning ingredients in a pot with the julienned ginger and bring to a boil. Add the oysters while skimming off any scum.
4. When the oysters become plump, remove them and put them in a bowl and set aside.
5. Cook down the remaining sauce to half the original amount, then return the oysters to the pot and simmer. Remove the oysters and bring to a boil again.
6. The third time is the trick! Return the oysters to the pot one more time. This time, cook the sauce down until it's gone, then it's ready.

Story Behind this Recipe

This is a handy menu item. These are delicious, plump, soft, and full of umami.