Julienne the ginger. About 1/2 tablespoon worth.
Place the oysters in a strainer and lightly sprinkle with salt. Use your hands to rub the salt in and then rinse very quickly with running water.
Put the sake, soy sauce, mirin, sugar, and ginger into a small pot. Bring to a boil.
Add the oysters. If the oysters tear, the flavors will seep out, so place them in gently.
Cover with drop lid and simmer on low heat until the liquid evaporates. You can also use aluminium foil as a drop lid.
Remove the drop lid and continue simmering while occasionally stirring, until the liquid has completely evaporated. It's done.
Story Behind this Recipe
I had some leftover oysters, so I made a rich soy sauce dish.
-If you rinse the oysters too much, the flavor will be washed off, so rinse for about 10 seconds or less. -This soy sauce dish can be stored in the refrigerator for about 1 week. -If using twice the amount of oysters, use the same amount of flavoring ingredients.